Dal makhani

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

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Imperial

Dal makhani

To plate

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. Top with a knob of butter
  • 4 tbsp of single cream
  • 4 knobs of butter
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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