做法
- 把泡好的乌拉豆和芸豆与1.5升水、盐、姜蒜泥和一小勺克什米尔辣椒在高压锅中煮25分钟。豆应完全软,接近裂开。
- 开盖小火不盖收30分钟,定期搅拌。混合物应变稠,豆开始溶解成奶油状底料。
- 加番茄泥、什香粉、孜然粉和30克黄油。盖盖最小火慢炖90分钟,每15分钟搅拌防粘。这种长时间小火慢炖必不可少;赶时间会做出棕色汤,而非真正的dal makhani。
- 90分钟后豆会油亮明显变稠。再加30克黄油和奶油。再炖30分钟;豆应变浓郁,近乎酒红棕色。
- 把葫芦巴叶在掌心搓碎拌入。在小勺中加热酥油和孜然籽至香气四溢;浇在豆上。最后一块黄油放在顶上。
- 做烟熏收尾:在豆中央放小碗,内有一块烧红的炭。在炭上滴一小勺酥油,盖锅两分钟——烟给豆赋予路边小馆篝火的香气。配馕或孜然米饭上桌。
Common questions
Can 黑豆酥油咖喱 (Dal Makhani) be made ahead?
黑豆酥油咖喱 (Dal Makhani) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 360 minutes.
Is 黑豆酥油咖喱 (Dal Makhani) spicy?
黑豆酥油咖喱 (Dal Makhani) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 黑豆酥油咖喱 (Dal Makhani) vegetarian or gluten-free?
黑豆酥油咖喱 (Dal Makhani) is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 黑豆酥油咖喱 (Dal Makhani) to make at home?
黑豆酥油咖喱 (Dal Makhani) is approachable for a home cook with basic stove skills — total time about 375 minutes, no special technique required.
Can 黑豆酥油咖喱 (Dal Makhani) be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Dal makhani与Moti Mahal相关——是Kundan Lal Gujral在德里的第三件作品,与黄油鸡和炭炉烤鸡并列。路边小馆风格在重铸铁锅炭火上整夜慢炖;现代餐厅版本用高压锅,接近相同。芸豆有时被认为不是正宗——一些旁遮普家庭的纯粹主义者说只用乌拉豆——但现代经典版本两者都有。烟熏炭收尾是德里老牌餐厅的味道。
