Easiest Way to Love Perfect Black dal with naan

Maria Frank

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Easiest Way to Love Perfect Black dal with naan Delicious, fresh and tasty.

Black dal with naan. Mix the chilli, cumin and paneer and season well. In a oven safe heavy bottom pot, heat the butter and oil over medium heat. Great recipe for Black dal with naan.

This isn't a quick recipe, but the hands-off time is completely chill and the end result is absolutely amazing.

Originally dal makhani is cooked with black lentils and kidney beans.

But I don't like black lentils and kidney beans so, I have replaced black lentils and kidney beans with green lentils.

You can cook Black dal with naan using 26 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Black dal with naan

Prepare 1 cup of lentils (I used black beluga lentils).
Prepare 2 of whole cloves.
Prepare 1 of star anise.
It’s 1 tablespoon of coriander.
It’s 1 tablespoon of cumin.
It’s 1/2 tablespoon of cayenne pepper.
You need 1 tablespoon of garam masala.
You need 1/2 tablespoon of cardamom.
It’s 1 tablespoon of ginger.
It’s 1 of bay leaf.
You need of salt.
It’s 1 of cinnamon stick.
Prepare 1 of onion.
It’s 1 of garlic.
You need 1 of carrot.
Prepare 200 ml of tomatoes.
It’s 1 tablespoon of butter.
It’s of cilantro, heavy cream and yogurt to garnish.
You need 2 tablespoons of olive oil.
You need of Naan:.
Prepare 1/4 cup of milk.
You need 1/4 cup of yogurt.
Prepare 1 cup of regular flour.
You need 1/3 tablespoon of baking powder.
Prepare 1/2 tablespoon of sodium bicarbonate.
It’s 1/4 tablespoon of sugar.

Green lentils taste even more delicious and cook faster.

Naan is a flatbread which complements dal makhani.

For the dal, heat the oil in a sauté pan over a medium heat.

If using pressure cooker cook for two whistles and let cool down with same ingredients and measures.

Black dal with naan instructions

Put the lentils with the carrot in a pot with cold water on a max heated plate. Bring to a hard boil for 10-15 min and volume down the heat. Leave it for another 40min to an hour..
In a hot skillet toast the cloves, the star anise, the coriander, the cumin, the cayenne pepper, the garam masala and the cardamom for 30sec to a minute. Remove from the skillet..
I placed the butter and the olive oil in the same skilled and fry the onion for 5min. Add the ginger and the garlic and fry for another 2min. Add the toasted spices (from 2). Add the cinnamon stick, the bay leaf, the tomatoes and some water. Leave for some 10-15min..
Remove the lentils from the pot and rinse it. Then add it to the skillet. Leave for another 10min on a low heat..
Move everything to an oven safe pot. I removed the cinnamon stick and whatever I could find from the star anise and the cloves. If you have a clay pot will be great. I used a glass casserole. It needs to be closed(use foil if you need to). Add a glass of water. Heat the oven to 170C and place the lentils for 3-4 hours. Check it hourly so it has enough water..
Starting the naan. In a big bowl mix the dry ingredients. In a cup mix the milk and the yogurt..
Add the milk and the yogurt slowly to the bigger bowl to form a dough. Leave for 2 hours..
Prepare small balls and place them one at time on a dry hot skillet. Leave for a couple of minutes on each side..
I put some semola on the dry skillet so the dough didnt stick..
Garnish the dal with a mixture of cream and yogurt and sprinkle with some cilantro. You can add butter and cilantro to the naan if you want. Bon appetit!.

If you love Indian food and food with flavour, you'll love this vegan dal makhani recipe (aka black lentil dal).

This recipe is typically made using whole urad dal or black gram that can be found in most Indian supermarkets and online.

However, I wanted to use a different legume that is a bit more accessible.

There are loads of recipes for a slow cooked black dal that include only urad dal without including any other lentil or pulses in addition to it.

Urad dal is a lentil that thrives on slow cooking; the longer it cooks the richer the Dal Makhani is..