作法
- 泡好的扁豆與紅腰豆加1.5公升水、鹽、薑蒜泥與一小匙喀什米爾辣椒粉壓力鍋全壓力煮25分鐘。豆應完全軟，幾乎開始裂。
- 打開鍋蓋，小火不蓋收乾30分鐘，定期攪拌。混合物應變稠，扁豆開始溶入綿密底湯。
- 加入番茄泥、印度綜合香料、孜然粉與30克奶油。最小火加蓋燉90分鐘，每15分鐘攪拌一次防黏鍋。這個長時間慢燉不可省略；趕時間會做出褐色湯而非奶油黑扁豆。
- 90分鐘後扁豆會光亮且明顯變稠。再加30克奶油與鮮奶油。再燉30分鐘；扁豆應變濃郁，幾近酒紅色。
- 把乾葫蘆巴葉在掌心搓碎拌入。小湯勺中加熱酥油與孜然籽至香氣四溢；倒入扁豆中。最後一塊奶油放在頂部。
- 煙燻收尾：扁豆中央放小碗裝一塊紅熱炭。滴一小匙酥油在炭上，蓋鍋兩分鐘——煙會給扁豆添加路邊小館炭火的氣味。配印度烤餅或孜然飯上桌。
Common questions
Can 奶油黑扁豆 be made ahead?
奶油黑扁豆 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 奶油黑扁豆 spicy?
奶油黑扁豆 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 奶油黑扁豆 vegetarian or gluten-free?
奶油黑扁豆 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 奶油黑扁豆 to make at home?
奶油黑扁豆 is approachable for a home cook with basic stove skills — total time about 375 minutes, no special technique required.
Can 奶油黑扁豆 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
奶油黑扁豆與Moti Mahal相關——Kundan Lal Gujral在德里的第三大發明，與奶油雞咖哩和坦都裡烤雞並列。路邊小館版用厚鑄鐵鍋炭火慢燉過夜；現代餐廳版用壓力鍋偷工但接近。紅腰豆（rajma）在純粹派旁遮普家庭中有時被視為不正統——他們堅持只用urad——但現代正典版本兩者都有。煙燻炭火收尾就是德里老派餐廳的味道。
