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 Indian 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

Wash and then soak the black lentils in warm water for 1 hour and strain
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
Next add the chilli powder, blended plum tomatoes, unsalted butter and Kasoori methi
Simmer for a further 30-60 minutes, stirring occasionally. This can be chilled and stored in a refrigerator for up to 4 days
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
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To plate

  • 4 knobs of butter

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This traditional lentil dahl recipe from Alfred Prasad features a lovely buttery makhni sauce with tomatoes, garlic, ginger and spices.



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