Recipes

Dal Makhani with Tandoori Roti

90 min

Time

4 persons

Servings

EASY

Difficulty

0 / 5 (0 votes)

Rating

Mahani dal

One of the must recipes for Diwali.

Ingredients

For the dal makhani

  • 200 g beluga lentils
  • 1 onion
  • 2 tomatoes
  • 2 cloves of garlic
  • 1 small piece of ginger
  • A splash of olive oil for Indian cooking
  • 60 ml half and half
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt to taste

For the Tandoori roti

  • 400 g flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 50 g of yogurt
  • 1 tablespoon olive oil for Indian cooking
  • 50 ml of water (more if needed)
Borges Olive oil for Indian cooking

Olive Oil For Indian Cooking

Step by step

  1. Step 1

    Wash the lentils and cook them in salted water for 40-50 minutes. Drain and set aside.

  2. Step 2

    Heat the olive oil in a deep pan. Sauté the garlic, ginger and onion (finely chopped) until golden brown. Add the grated tomatoes and cook until soft.

  3. Step 3

    Add the garam masala, turmeric, chili powder and cumin. Cook for 2-3 more minutes.

  4. Step 4

    Add the lentils, stir well and cook for 10 minutes. Adjust the consistency with water, if necessary, and finish with the half and half and a pinch of salt to taste.

  5. Step 5

    To make the tandoori roti to accompany the stewed lentils, mix the flour, salt and baking soda with a tablespoon of olive oil and yogurt. Slowly add the water while kneading. Let the dough rest for 20 minutes.

  6. Step 6

    Divide the dough and roll into circles.

  7. Step 7

    Cook in a very hot pan for a few seconds on each side until golden brown.

  8. Step 8

    Serve the dal makhani in a bowl alongside the Tandoori roti on a small plate. Add a drizzle of olive oil, parsley, cream and ginger to the dal before serving.

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