This recipe is my favorite dish!!! Now you know!
Recipe Ingredients:
- 125g of Puy lentils
- 100g of canned kidney beans
- 1 onion
- 2 cloves of garlic
- a small piece of ginger
- 2 tomatoes
- 15cl of liquid rice or coconut cream
- 1 tsp cumin seeds
- 1 tsp paprika powder
- 1 tsp turmeric powder
- 1 and 1/2 tablespoons curry powder
- 1/2 tsp of garam masala
- 1 bay leaf
- 1 tablespoon dried fenugreek leaves
- 2 green cardamom pods
- a few fresh coriander leaves
- of water
- 2 tablespoons oil / salt
Preparation of the dish:
Rinse lentils. Chop onion. Grate garlic and ginger. Crush cardamom. Crumble dried fenugreek leaves to remove twigs. Chop fresh coriander.
Cook the lentils in a pressure cooker with 25cl of water, the bay leaf, salt and 1/2 tsp of turmeric for 10 minutes over medium heat.
Add 10cl of water and the kidney beans and mix well. Set aside.
In a frying pan, sauté the cumin seeds and onion in hot oil until the onion is browned.
Add paprika, curry powder, remaining turmeric, garam masala and 4 tablespoons of water and mix.
Add garlic, ginger, tomato and 2 tablespoons of water. Add salt and mix. Cover and let cook for 5 minutes.
Add cardamom, lentils, cream and fenugreek leaves. Stir, cover and cook for a further 5 minutes.
Decorate the daal makhani with fresh coriander before serving, with a nice Basmati!
It is so delicious !!!!
SELAMAT MAKAN, as the Balinese would say: Bon Appétit!!!
