> Recipes > Lentil

Dahl makhni

Dal makhani

PT3H

1
Wash and then soak the black lentils in warm water for 1 hour and strain
  • 250g of black lentils
2
Transfer the lentils to a large thick-bottomed pan, add 2 litres of water, vegetable oil and ginger and garlic paste. Bring to a boil, cover with a lid and simmer for 2 hours or until the lentils are soft
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tbsp of vegetable oil
  • 2l water
3
Next add the chilli powder, blended plum tomatoes, unsalted butter and Kasoori methi
  • 1 tsp chilli powder
  • 200g of canned plum tomatoes
  • 40g of unsalted butter
  • 1/2 tsp Kasoori methi
4
Simmer for a further 30-60 minutes, stirring occasionally. This can be chilled and stored in a refrigerator for up to 4 days
5
To finish, re-heat the required quantity of the dahl, add the single cream, season to taste and serve hot. Top with a knob of butter
  • 4 tbsp of single cream
  • 4 knobs of butter

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  • Dal makhani

  • To plate

    • 4 knobs of butter

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