In preparation for easing of restrictions in Victoria tonight, here’s my recipe for Daal Makhani

#CovidCooking #IsoCooking could be shared with 5 soon

1/You will need to soak Black Urad daal for at least a couple of hours.
Optional: Add a handful of rajma/ red kidney beans

2/ The next step is cooking the daal. Two options- pressure cooker (quick option) or slow cooker (my preferred option). Add salt to the daal when you cook it. Cook until the daal is soft.

3/ Finely chop 2-3 onions (or if, like me, you H8 chopping onions, use a processor)
Collect all your whole spices- bay leaves, peppercorns, cloves, cardamom, cinnamon sticks.
The key to a fantastic daal makhani is makhan i e real butter & ghee.
Melt ghee until hot (smells divine)

4/ Chuck in whole spices (cover if you don’t want to be hit in the eye by a flying peppercorn/ clove!)
Add the chopped onions & ginger-garlic paste (Surely by now you just have this handy?)
Fry until the onions are pink & soft.

5/ I didn’t have any fresh tomatoes so I chucked in a can of chopped tomatoes instead. Fry till the mixture starts to separate from the sides of the pan. Add ground spices: coriander, cumin, garam masala, chilli (& dry mango/ amchur if you have it)

6/ Pour in the cooked daal. Mix well & allow the whole thing to bubble away on a low heat. Daal makhani is meant to be thick (unlike other daals)

7/ Add in butter to the pan.
Serve hot with extra lashings of butter, ghee & real cream (malai).
Yes, it is RICH.
It is meant to be
You have to commit to #FattenTheCurve