Daal makhani

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For those of you who watched VGTV yesterday, this was the second dish I served, in addition to palak paneer. When there is a party menu, it is clear that daal makhani must be included. Daal is a common word for lentils and beans. Thickness is crucial for whether they should be soaked or not. Daal is a very useful protein supplement and contains slow carbohydrates. These are called Urid in Hindi and English and do not have a Norwegian name as far as I know. Does anyone know?

2+ Thousand Black Urad Dal Royalty-Free Images, Stock Photos & Pictures | Shutterstock

Especially when it comes to this dish, the myth that it takes a long time to cook Indian food is true, these have to be soaked; preferably overnight. All kinds of daal and rice go together like hand in glove, and together they are a complete meal with amino acids, protein and carbohydrates. If you are in the healthy corner, you can try brown basmati rice.

This is so irresistible, ask any Punjabi (person from Punjab).

You need:

400 gr Urid lentils

Water

2 tbsp ghee/oil

1 fresh chili pepper

1 clove garlic

1 salt or chili powder

SAUCE (TARKA)

4 tablespoons ghee

1/5 tsp hing dowel dragee

1 tsp jeera cumin

100 gr. onion

2 cloves garlic

(1 green chili)

100 g tomatoes

2 tablespoons grated ginger

1/3 tsp ground nutmeg

season with salt

1 tsp garam masala

2 tablespoons finely chopped coriander

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  • Rinse the lentils well and soak them overnight in double the amount of water. Do not throw away the water, boil the lentils and water together with ghee, salt and chili until tender (15-20 min in a pressure cooker).
  • Let everything simmer for 1-1½ hours until you get a smooth stew. Depending on whether you cook with or without a lid, you will need more water, about 3-4g as much as lentils.
  • Cut the onion into small cubes, grate the ginger and garlic, finely chop the tomatoes, and finely chop the chili and coriander.
  • Heat ghee , add cumin, garlic and onion. Fry the onion until light brown. Add tomato pieces and simmer until the tomato is completely tender, mix in ginger and nutmeg.
  • Finish with garam masala and coriander. Save 3–4 tablespoons of the sauce and some coriander for garnish. Mix the sauce into the lentils and serve with rice, achaar , roti or pori . It also goes well with raita and chutney on the side


Good luck and have fun!