House Black Dal

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Dal Makhani is an Indian household staple and I’ve cooked it many times however, Dishoom do it a little differently and I wanted to give it a go so, this recipe is from Dishoom’s book ‘From Bombay with Love’!
Serves 4

300g black lentils, washed throughly and drained
10g ginger, grated
2 garlic cloves, grated
70g tomato purée
1 tsp salt
1 tsp chilli powder
½ tsp garam masala
90g unsalted butter
90ml double cream

– Cook the lentils in 4 Litres of water for 2-3 hours until soft and creamy.  Alternatively, use a pressure cooker and let it whistle 6 times.

– Transfer the lentils to a large frying pan and add enough water to cover the lentils plus 2cm extra. 

– In a small bowl, mix the ginger, garlic, tomato purée, salt, chilli powder, and garam masala. Transfer this to the lentils and stir through.

– Add the butter, stir through, cover and cook on low heat for 1 hour.

– Remove the lid and cook for another hour. Stirring at regular intervals.

– Add the cream and serve.

I like to serve mine with piping hot naan!