Dal Makahni Bukhara

En notis till varför det här receptet är på Engelska: Jag (!) har fått dela med mig av det här receptet till en Indisk kollega.

Ok, as promised, Dal Makahni Bukhara:

1. Pour boiling water over 250 g of black Urid Dal (Black Gram) and 50 g of kidney beans and let rest over night.
2. Boil the dal and beans until it is possible to pick them up, but also possible to easily mash them between your fingers. Use at least 3 times the amount of water to dal.
3. When done, put the dal to the side to cool, do NOT drain the water.
4. Make a tomato pure from 4 tomatoes by mixing them in a blender.
5. Heat oil in pan.
6. Add about 1 tbls kumin seeds.
7. When crackling, add whole Garam Masala. Fry on medium heat.
8. Add 1,5 – 2 tbls ginger garlic paste and 1tbls tumeric powder and fry until ginger garlic paste is cooked.
9. Add the tomato pure and let boil on medium heat for 10 min.
10. Add chilli powder after own preference. I take a little extra since I add butter and cream at a later stage. Mix in the chilli and cook for 1 min.
11. Add 1.5 tbls Koriander powder and salt to taste. I take extra koriander powder as well. Cook for 5 min.
12. Add 150-250g of butter and the water from the cooked dal, but not the dal itself. Cook until almost all water from has boiled away.
13. Add the dal and a fistfull of dried kaasturi methi.
14. Boil on low heat for 40 minutes with a lid. Stir every 5-10 minutes since it will stick easily to the bottom of the pan.
15. Turn of the heat and put the lid on and leave to rest for at least 2-4 hours.
16. Before serving bring to a boil again, add water if to thick.
17. When serving put melted butter on top.
18. Yummy!

Just a note: at any point after you add the tomato pure it will easily stick to the bottom of the pan so dont forget to stir every now and then!
Note 2: Secret recipe, do not share. ;)

Happy cooking!

Tips för oss matglada är att göra steg 14 med lock i ugnen och köra 150 grader i 2-3 timmar. Då slipper ni att det bränner fast i botten. Kolla till en gång i halvtimmen och tillsätt vatten om kastrullen läcker för mycket vattenånga. Dal Makahni blir helt klart bättre ju längre den får koka.