Dal Makhani Crostini
: Comfort, But Make It Fancy

Name: ~Dal Makhani Crostini~: Comfort, But Make It Fancy
Total time: 70 min
Yield: 1
Cuisine: Indian
Ingredients: For the Dal Makhani:; ¾ cup Whole black gram (sabut urad); ¼ cup Kidney beans (rajma); 4 cups Water (for pressure cooking); 2 tablespoons Butter; 1 tablespoon Oil; 1 teaspoon Cumin seeds; 1 tablespoon Ginger-garlic paste; 1 cup Onion, finely chopped; 1 cup Tomato purée; ½ teaspoon Red chilli powder; 1 teaspoon Kashmiri red chilli powder; ½ teaspoon Garam masala; 1¼ teaspoons Salt; ¼ cup Fresh cream; 1 teaspoon Kasuri methi, crushed; ½ cup Water; For the Crostini:; 1 loaf Baguette; 2 tablespoons Butter; 1 tablespoon Olive Oil; For Garnish:; 2 tablespoons Fresh cream; 1 tablespoon Coriander leaves, finely chopped

70 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

This Dal Makhani Crostini recipe reworks a slow-cooked Indian classic into a structured party starter. Creamy lentils are simmered until rich and spoonable, then layered onto crisp, buttered crostini that hold their shape. The contrast of toasted bread and silky dal makes it ideal for plated appetisers and festive hosting.

Ingredients

UNITSIngredients

For the Dal Makhani:

¾ cupWhole black gram (sabut urad)

¼ cupKidney beans (rajma)

4 cupsWater (for pressure cooking)

2 tablespoonsButter

1 tablespoonOil

1 teaspoonCumin seeds

1 tablespoonGinger-garlic paste

1 cupOnion, finely chopped

1 cupTomato purée

½ teaspoonRed chilli powder

1 teaspoonKashmiri red chilli powder

½ teaspoonGaram masala

1¼ teaspoonsSalt

¼ cupFresh cream

1 teaspoonKasuri methi, crushed

½ cupWater

For the Crostini:

1 loafBaguette

2 tablespoonsButter

1 tablespoonOlive Oil

For Garnish:

2 tablespoonsFresh cream

1 tablespoonCoriander leaves, finely chopped

Dal Makhani Crostini

Dal Makhani Crostini: Comfort, But Make It Fancy

Ingredients

Dal Makhani Crostini
: Comfort, But Make It Fancy