Dal makhani
Item 1 of 1
This dal makhani recipe from Alfred Prasad infuses ginger, garlic, ground spices, and tomatoes with an indulgent cream sauce to delicious effect. This is a wonderful Punjabi black dal to cosy up to on a rainy day, paired with naan bread or a fragrant bowl of rice. Kasoori Methi is available to buy online or in Indian supermarkets.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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