This traditional slow-cooked lentil dahl recipe from Alfred Prasad infuses ginger, garlic, ground spices, and tomatoes with an indulgent cream sauce to delicious effect. This is a wonderful dahl to cosy up to on a rainy day, paired with some warm naan bread or a fragrant bowl of rice. 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 30-60 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. Garnished with a dollop of butter
Send us feedback on this Lentil dahl recipe