Dahl Makhani
Punjabi style Black Lentil Dahl
Altering a bit from common internet procedures.
In general, my Indian food according to recipe has been
lacking compared to restauraunts.
They often call for saute of spices with or after the cornerstones
(onion, garlic, chili, ginger).
I question this.
I also question early saute of ginger.
Perhaps wait until later if you like the flavor of fresh ginger.
- 1.5 c black lentils
- soaked 8-16 hours
- Pressure cook, undrained, 15 min under pressure.
Then turn off heat.
- Mirepoix. You can chop as you make this in this order, since
I generally want to saute onions longest.
- 1 med to large onion, diced.
- 2-3 chili.
Start with these if using dried, but only for 10 seconds.
Then cool pan with onions immediately so they don't burn.
- 4 cloves garlic. Minced or grated.
- 8-10cc ginger, minced or grated.
may want to delay this until Temper.
Put mirepoix into bean pot.
- Temper, in ghee or oil (coconut perhaps), in seperate skillet:
- 3 bay leaf
- 1 cinnamon stick
- 1 tsp cumin, ground
- 1 tsp corrianger, ground
- red chili powder, depending on the heat level. perhaps 2 tsp new mexico red
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- Add ginger here if not in mirepoix, but right at the end. 30 seconds or less.
Add some fat from the top of can of coconut milk.
simmer temper in coconut fat for a minute to blend.
You may not want to use a whole 14oz can of coconut milk
for this recipe. Perhaps half of the fat?
Add to bean pot.
- Add coconut milk to desired consistency. Perhaps 10oz.
- Add salt, around 1 to 1.5 tsp, to taste,
and perhaps tomato paste or fresh diced tomatoes
to taste. I do not like canned tomatoes for this.
I prefer just a little paste, 1-2 Tbsp.
- Simmer another 10-20 minutes for spice to blend.
Aaron Birenboim
240413