How to Prepare Tasty Black dal with naan

Black dal with naan. Dishoom's Black Dal and Garlic Naan Make Dishoom's famous black dal makhani at home! It takes a while, but it's worth it: creamy, luscious, and absolutely addictive. Mix the chilli, cumin and paneer and season well.

Green lentils taste even more delicious and cook faster. Naan is a flatbread which complements dal makhani. If using pressure cooker cook for two whistles and let cool down with same ingredients and measures. You can have Black dal with naan using 26 ingredients and 10 steps. Here is how you cook it.

Ingredients of Black dal with naan

1. Prepare 1 cup of lentils (I used black beluga lentils).
2. Prepare 2 of whole cloves.
3. It's 1 of star anise.
4. You need 1 tablespoon of coriander.
5. Prepare 1 tablespoon of cumin.
6. It's 1/2 tablespoon of cayenne pepper.
7. You need 1 tablespoon of garam masala.
8. It's 1/2 tablespoon of cardamom.
9. You need 1 tablespoon of ginger.
10. It's 1 of bay leaf.
11. You need of salt.
12. It's 1 of cinnamon stick.
13. You need 1 of onion.
14. It's 1 of garlic.
15. You need 1 of carrot.
16. You need 200 ml of tomatoes.
17. You need 1 tablespoon of butter.
18. You need of cilantro, heavy cream and yogurt to garnish.
19. Prepare 2 tablespoons of olive oil.
20. You need of Naan:.
21. You need 1/4 cup of milk.
22. It's 1/4 cup of yogurt.
23. You need 1 cup of regular flour.
24. Prepare 1/3 tablespoon of baking powder.
25. Prepare 1/2 tablespoon of sodium bicarbonate.
26. It's 1/4 tablespoon of sugar.

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. Method: First boil the dal with skin on till it gets. Dal Makhani is a popular dish from state of Punjab.

Black dal with naan instructions

1. 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..
2. 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..
3. 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..
4. Remove the lentils from the pot and rinse it. Then add it to the skillet. Leave for another 10min on a low heat..
5. 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..
6. Starting the naan. In a big bowl mix the dry ingredients. In a cup mix the milk and the yogurt..
7. Add the milk and the yogurt slowly to the bigger bowl to form a dough. Leave for 2 hours..
8. Prepare small balls and place them one at time on a dry hot skillet. Leave for a couple of minutes on each side..
9. I put some semola on the dry skillet so the dough didn't stick..
10. 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!.

Dal Makhni With Garlic Naan instructions. Cooking it with love, slowly over a low heat, brings out the flavour of the black lentils and black cardamom and results in a rich, intense, deep taste. And the best part is that it tastes even better the next day, so be sure to make a little extra. Serve it with rice, naan or chapatti. Black lentils are cooked with lot of butter and cream making it a special dish.