There is nothing better on a sunday morning than spicing up your eggs with aromatic herbs and spices in a homemade tomato sauce. The traditional
Dal Makhani is an authentic North Indian recipe and one of the most popular dishes served in any restaurant. This particular version is from Amritsar the home of the golden temple, which we were fortunate to be able to visit on our recent trip to India.
We absolutely loved our time in Amritsar soaking up the ambience of the holy city, and the streets near the temple allow only foot traffic making it a welcome relief from the noise and madness of the cars and motorbikes on the roads. The golden temple was a wonderful experience and should be on everyones’ bucket list.
Makhani is easy to make at home and can be served as part of a thali plate or as a main dish with rice and roti. One of the best things about this recipe is the its creamy texture and a perfect blend of spices, great at any time of the day, sure to become one of your staples for vegetarian cooking. This recipe also works well when served with other indian curries like our chickpea korma curry .
Spices used in this recipe
Image courtesy of recipes.timesofindia.com
In a pressure cooker – 10min
(alternatively use a stove top saucepan -1hour or combination pressure /slow cooker) – 10min.
Add both dal varieties, ginger, oil and 4 cups of water and cook according to your chosen method.
After the dal is cooked, transfer to a large sauce pan , add additional water if required and simmer until tempering spices are ready.
Heat oil/ghee in a saucepan.
Add onion and ginger , saute till golden approx. 5 min
Add north indian dal spice blend, and whole chilli if using. Saute 2 min
Add chopped tomato and cook until tomato is completely mushy.
Combine dal and tempering mixtures together in main saucepan.
At this stage you can use a stick blender to partially blend the dal.
This will give it a creamier texture. You may need to add a little water to prevent it sticking on the pan while blending.
Add the lemon juice 1 tbsp at a time and taste in between
Next season the dal mixture with salt and pepper
Serve with rice and roti
Garnish with fresh coriander