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Dal Makhani

Course: Main Course, Side course
Cuisine: Anglo-Indian
Keyword: Dal, Dhal

Ingredients

  • 250 g urid dal, whole, split, white or black, soak overnight
  • thumb of ginger
  • 1 chilli
  • 1 tbsp of turmeric powder or a whole fresh root
  • 50 g ghee
  • 100 g butter
  • 1 brown onion, chopped
  • 1 cube garlic and ginger frozen or fresh
  • 150 ml tomato passata
  • 2 tbsp garum masala powder
  • 1 bay leaf
  • 2 black cardamom pods
  • 5 green cardamon pods
  • large pinch fenugreek leaves, crushed
  • 400 ml vegetable stock
  • salt to taste

To serve:

  • 1 tsp liquid smoke
  • 100 ml cream, double or single
  • more butter to serve

Instructions

  • After soaking the dal, put in a heavy pot covering with water, and cook on a low heat for several hours until soft. Add the ginger, turmeric and chilli to the pot.
  • Temper the spices: put the ghee and butter into another pot and heat on a medium heat. Add the onion, fry till soft.
  • Add the garlic, ginger, spices, stir and fry for 5 or so minutes.
  • Add the tomato passata, stir and fry for 5 to 10 minutes.
  • Mash 1/3 rd of the lentils and add both the whole lentils and the mashed ones to the pot. Add the vegetable stock. Cook on a low heat for at least an hour.
  • Check seasoning regularly and add salt if necessary.
  • Add the liquid smoke and the cream.
  • When serving, add a knob of butter. Serve with Indian flatbreads or rice, and yoghurt.