Both of my children start pre-school today. I have been with them for 3.5 years straight with a couple hours away here and there. I’ll be honest and say I’m a mix of emotions today. I’m excited for them because they are so ready for this and I am too. But I’m also a tiny bit sad because it means my babies are growing up. I haven’t cried yet though :)…there’s still the rest of the day though *LOL*
Today’s milestone calls for some comfort food, a staple dish in every Kashmiri home, especially in the colder months- daal makhani (black lentil curry), which reminds me of my mom. I used to love eating this (with boiled eggs!) after coming home from a long day at school & work. Passing along the tradition to my kids, and now you all through this recipe! Note: I don’t show the boiled eggs here because of my daughter is allergic.
A single pat of butter is placed on top of the daal as a finishing touch, which was a trick passed down to my mom from her mom. The word “Makhan” literally translates butter. I LOVE BUTTER. Little known fact about me 🙂
DAAL MAKHANI (BLACK LENTIL CURRY) RECIPE:
2 cups Black lentils
4 cups water
1/2 tsp Garam Masala
1/2 tsp Coriander, ground
1/2 tsp Red chilli powder
1/2 tsp Salt
Thadka (oil seasoning)
3 tsp Unsalted Butter, cold
1 tbsp Black seeds (Kolonji/nigella)
2 Garlic Cloves, sliced thin
- Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and boil on medium heat on stove. Leave uncovered and stir occasionally.
- Cook lentils until soft, approximately 40 minutes.
- Meanwhile, make the thadka (which is the flavourful oil seasoning for daals)
- In a large pan on medium heat on stove, add in the cold butter. Allow to melt.
- Add in the thinly sliced garlic cloves and watch closely-once they are light golden add in the black seeds and sauté for 2 minutes.
- Remove from heat.
- Once the daal is done, take the thadka (oil seasoning) and carefully pour on top of the daal.
- Top with cilantro and one pat of butter and serve with warm naan!
Want to make this daal in the instant pot? HERE’S HOW:
Instant Pot: Add the water, lentils, garam masala, coriander powder, red chilli powder and salt to a pot, stir and close lid of instant pot. Seal the sent. Select the ‘Multigrain’ button which automates to 40 minutes or so. Continue on with the recipe.
TIP: if there is too much water, just boil it off (sautee button on instant pot). If daal is too dry, add more water. ENJOY!
I hope you’ll try this recipe out and let me know how it turns out! It As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!