Dal makhani

servings 4
3 hours

Ingredients

Dal makhani

  • 250g of black lentils
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1 tbsp of vegetable oil
  • 1 tsp chilli powder
  • 200g of canned plum tomatoes, blended
  • 40g of unsalted butter
  • 1/2 tsp Kasoori methi
  • 4 tbsp of single cream
  • 2l water

To plate

  • 4 knobs of butter

Method

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