Dhal makhani

Dahl makhni

Dhal makhani

PT3H

Why not try?

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

Ingredients

Metric

Imperial

Dhal

To plate

  • 4 knobs of butter

Comments ()

Dhal makhani

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...