One of the must recipes for Diwali.
Recipes
Dal Makhani with Tandoori Roti
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)
Step by step
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Step 1
Wash the lentils and cook them in salted water for 40-50 minutes. Drain and set aside.
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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.
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Step 3
Add the garam masala, turmeric, chili powder and cumin. Cook for 2-3 more minutes.
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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.
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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.
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Step 6
Divide the dough and roll into circles.
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Step 7
Cook in a very hot pan for a few seconds on each side until golden brown.
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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.
