> Recipes > Lentil

Dal makhani

PT3H

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Dal makhani

To plate

  • 4 knobs of butter
save recipe
recipe saved

Method

save recipe
recipe saved
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. Top with a knob of butter
  • 4 tbsp of single cream
  • 4 knobs of butter
Share recipe

Comments ()

Dal makhani

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

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
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

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.