This traditional slow-cooked lentil dish infuses ginger, garlic, ground spices, and tomatoes with an indulgent cream sauce to delicious effect. Kasoori Methi is available to buy online
Method
1.
Wash and then soak the black lentils in warm water for 1 hour and strain
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
3.
Next add the chilli powder, blended plum tomatoes, unsalted butter and Kasoori methi
4.
Simmer for a further 30 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 and serve hot garnished with a dollop of butter
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