Dal Makhani: A Creamy Black Lentil Stew to Warm Your Soul - Village cooking channel

Dal Makhani: A Creamy Black Lentil Stew to Warm Your Soul - Village cooking channel

Dal Makhani Recipe:

Ingredients:

1 cup black lentils, rinsed

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 inch ginger, grated

1 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to your spice preference)

1 teaspoon garam masala powder

1 (14.5-ounce) can diced tomatoes, undrained

1 cup water

1/2 cup heavy cream (optional)

Salt to taste

Fresh cilantro, chopped, for garnish

Instructions:

• In a large pot or Dutch oven, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.

• Add garlic, ginger, cumin seeds, and coriander seeds and cook for 1 minute, until fragrant.

• Stir in turmeric powder, red chili powder, and garam masala powder and cook for 30 seconds.

• Add diced tomatoes and water and bring to a boil.

• Reduce heat to low, add lentils, and simmer for 30-45 minutes, or until lentils are tender.

• Stir in heavy cream, if using, and season with salt to taste.

• Garnish with chopped cilantro and serve hot with naan or rice.

Tips:

• For a richer flavor, you can soak the lentils for 30 minutes before cooking.
• You can also add other vegetables to the dal makhani, such as chopped carrots, bell peppers, or spinach.
• If you don't have heavy cream, you can use unsweetened yogurt or cashew cream instead.
• Leftover dal makhani can be stored in the refrigerator for up to 3 days.

I hope this helps! Enjoy your delicious dal makhani!

Additional Tips:

Dal makhani is a good source of protein, fiber, and iron.