Makhani Dhal

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Black lentil curry - good eaten with the Prawn & Coconut Curry & Toasted Cumin Raita.
Serves 8.
225 g black lentils
2 onions, finely chopped
2 green chillis
50 g butter plus a small chunk
1 tbsp grated ginger
3 cloves thinly sliced garlic
1 tsp turmeric
1/2 tsp hot chilli powder
2 tsp cumin
2 tsp ground coriander
2 bay leaves
2 x 400g cans red kidney beans, rinsed
142 ml double cream
1/2 tsp garam masala
chopped coriander
1. Boil lentils in 800 ml water until almost tender.  Fry onions and chillis in 50g butter for about 7 minutes until starting to soften.  Stir in the ginger, garlic and spices and cook over a low heat for 1 minute.
2. Pour in 800ml boiling water followed by the cooked lentils and any liquid.  Add the bay leaves and beans then simmer for 20 minutes more until thickened.  This can be made 2 days ahead and chilled, or frozen for up to 1 month.
3. To serve, return to the heat if necessary and stir in the cream.  Season well.  Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.
Meal   DinnerCuisine   Indian
Dish   Main DishCooking Method   Simmer
Main Ingredient   Beans/LegumesPrep Time   15 to 30 minutes
Cooking Time   1 hour 
Features   Vegetarian


Member since Jun 2010

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