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Dal Makhani
Slow-cooked black lentils in a rich buttery tomato gravy — a Punjabi classic that...
Method
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1
Heat oil, fry onions and curry leaves until golden.
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2
Add ginger-garlic paste and tomatoes. Cook until thick.
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3
Add chilli powder and ground coconut masala.
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4
Add crabs and toss to coat.
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5
Add 3/4 cup water, cover and cook 20 minutes.
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6
Open and cook on high heat until oil surfaces.
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7
Serve with rice or appam.
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