Dal Makhani

South African Country Life - - Country Chef -

Serves 4 Black dal slow cooked overnight on the tan­door, tadka with whole spices and fin­ished off with but­ter, cream and fresh co­rian­der. Cook­ing time 2 hours.

• 500g black dal cleaned and washed

Tadka (brais­ing)

• 50g (2 tbsp) ghee

• 50g gin­ger and gar­lic paste • 1 tsp Kash­miri chilli • 1 tsp cumin pow­der

• 1 tsp salt

• 600g tomato purée

• 200ml cream METHOD Bring dal to a boil with enough wa­ter, drain and cover with fresh wa­ter and boil un­til the lentils are soft. Heat ghee, add paste and cook well. Add the spices and salt, and sauté. Add the tomato purée and cook well. Add to the cooked dal and bring to a boil with the wa­ter al­low­ing to re­duce. Add cream and al­low to sim­mer for 20 min­utes, stir­ring con­tin­u­ously. Re­move from heat and serve with steamed rice or naan breads.

Wine sug­ges­tion Millineux Kloof Street Rouge

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