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Passport & Plate - Hot relish - Daal Makhni

Romania | Tuesday, February 24, 2015 | 2 photos

We will have to use the following:

 300 g on black lentils
 1 red onion (chopped)
 200 g of butter/ghee butter/mustard oil
 1 tin of chopped tomatoes in sauce
 1 piece of green coriander
 1 table spoon of cardamom
 1 table spoon of turmeric
 1 table spoon of garan masala or daal mix
 2 table spoon caraway
 2 table spoon chili
 2 table spoon of dried chopped red pepper
 Ginger (fresh/dried)
 1 table spoon salt
 1 lemon

The night before you make the recipe, you should put the 300 grams of lentils into water so that they can hydrate.
You will have to put the lentils to boil 3 times so that they will soften and the starch will be released.
When you are going to make the last boiling you could start making the sauce: in a pan, you will add the butter until it melts and then add the chopped red onion along with a tbsp. of caraway. Stir until the onion becomes a little shiny and then add the tin of chopped tomatoes in sauce. After stirring around 3 min. add the spices: 1tbsp. of turmeric, 1 tbsp. cardamom, 1 tbsp. garan masala or daal mix, 1 tbsp. chili, 1 tbsp. dried red pepper, 1 tbsp. caraway and a little bit of dried ginger, just for taste. Stir for 3 min. all the ingredients and then add the black lentils. After adding the lentils to the sauce you have to add a few leafs of green coriander, salt and 1 tbsp. of butter. Stir and keep on the fire until the butter melts. As I enjoy my food extra spicy I used about 2 tbsp. of chili and dried red pepper in all the composition. The spice is even hotter when served rught from the stove. And voila! Put the obtained Daal Makhni in a bowl and serve hot along with some garlic naan :)