Dal Makhani
Punjab — Mother recipe · en it
A rich and creamy black lentil dish, traditionally from the Punjab region of India, featuring soft lentils and a blend of spices.
📷 Marajozkee — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 20 min prep + 60 min cottura · 4 porzioni · media
Ingredients
- 200g of black lentils
- 200g of green lentils
- 2 onions
- 2 cloves of garlic
- 200g of butter
- 100g of mashed chickpeas
- 200ml of soy cream
- 500ml of water
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 tablespoon of red wine vinegar
- 1 tablespoon of turmeric
Method
- Rinse and boil the black and green lentils for 10 minutes, then peel and puree them
- In a pan, sauté the onions and garlic in a bowl with the butter
- Add the pureed lentils, salt, pepper, and red wine vinegar, stir well
- Add the mashed chickpeas and soy cream, stir and add the water
- Bring to a boil, then reduce heat and simmer for 1 hour
- Add the turmeric and stir, let it rest for 10 minutes before serving
The story
Dal Makhani is a traditional dish from the Punjab region, which took inspiration from Chinese and Persian cuisines but has become particularly popular in northern India.
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