A staple of Indian cuisine, dal makhani offers a taste of India’s rich culinary traditions right in your own kitchen. The combination of lentils, tomatoes and spices cooked together creates a deeply comforting and hearty dish that’s perfect for any day.
Ingredients:
- 1 cup dry lentils
- 6 oz. crushed tomato (canned or tomato paste)
- 1 tablespoon fresh ginger (grated)
- 1 tbsp minced garlic
- 1 teaspoon cayenne pepper (to taste)
- 1 cup of water
- 4 tablespoons butter
- 1/8 tsp salt (more to taste)
- freshly ground black pepper (to taste)
- 1/3 cup heavy cream
- 2 tablespoons fresh coriander (chopped)
Method of preparation:
Rinse lentils thoroughly and cook in a large saucepan of boiling water until tender, about 20-30 minutes. Drain and set aside.
Melt the butter in a large frying pan over a medium heat. Add the grated ginger and chopped garlic and cook until fragrant.
Stir in the crushed tomatoes and cayenne pepper. Cook for a few minutes until the tomatoes are well incorporated.
Add the cooked lentils to the pan with 1 cup of water. Stir well.
Bring to a simmer and cook for about 10 minutes to allow the flavours to meld.
Add salt and freshly ground black pepper to taste.
Reduce the heat to low and stir in the cream. Cook for a further 5 minutes until the dal is creamy and heated through.
Remove from the heat and garnish with chopped fresh coriander.
Serve hot with rice or naan bread for a complete meal.
