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Dall Makhani (Vegetarian)
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Ingredients
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500 gms Nupak Whole Brown Lentils |
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1 can 450ml Nupak Red Kidney Beans |
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1 litre Water |
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5 gms Whole Cumin Seeds |
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2 bottles 450ml Dunya Butter Chicken Sauce |
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60 ml Cream 35% |
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50 gms Soft Butter |
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2 Tbsp Fresh Chopped Cilantro |
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1 Tsp Fresh Ginger Fine Julienne |
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Directions
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1 |
Wash and soak Lentils for 1 hour. Strain out the soaking water. Add fresh water and cumin seeds. Cook till mushy. |
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2 |
Wash and drain kidney beans, add to the cooked lentils. |
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3 |
Heat Butter Chicken sauce. Mix with lentils and beans. |
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4 |
Add water to adjust the consistency of the Dall. Adjust seasoning. |
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5 |
Finish with cream and butter sprinkle with chopped fresh coriander leaves and ginger juliennes. |
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Chef's Note: Proportion of Lentils to sauce is 1:1 ratio by weight.
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