Tandoori Roti With Dal Makhani (tandoori Roti With Dal Makhani)
Tandoori Roti with Dal Makhani is a classic Malaysian Indian dish that combines the smoky flavors of tandoori roti with the creamy richness of dal makhani. This recipe is perfect for a comforting and satisfying meal.
Ingredients
- 2 cups whole black lentils (urad dal), soaked overnight
- 1/2 cup red kidney beans, soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup butter
- 1/4 cup cream
- 2 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 4 tandoori roti
Instructions
- Pressure cook the soaked lentils and kidney beans with salt and turmeric powder until soft.
- Heat butter in a pan, add cumin seeds, and sauté the chopped onions until golden brown.
- Add ginger-garlic paste and sauté for a minute. Then, add the pureed tomatoes and cook until the oil separates.
- Add red chili powder and cooked lentils and kidney beans. Simmer for 20-30 minutes.
- Stir in cream and cook for another 10 minutes. Adjust the seasoning as per taste.
- Heat the tandoori roti on a tawa or griddle until warm and slightly charred.
- Serve the hot dal makhani with tandoori roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Pressure cooker Pan Tawa or griddle
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve the Tandoori Roti with Dal Makhani with a side of sliced onions, lemon wedges, and mint chutney.
Tips & tricks
Tips: For a smoky flavor, you can also heat the tandoori roti directly over an open flame for a few seconds on each side.
Cost
$10