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Collection: Main
Recipe By: Made in India
Dal Makhani
Ingredients
- 400g urad dal (black lentils)
- 90g unsalted butter
- 2 large onions, sliced
- 4cm ginger, finely chopped
- 10 cloves garlic
- 6 tbsp tomato purée
- 1 3/4 tsp salt
- 3/4 chilli powder
- 400ml milk
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Directions
- Rinse urad dal in several change of water, leave them to soak for 6-24hrs
- Rinse and drain. Cover with cold water and bring to boil and continue to boil for 45mins. Scrape off any scum that forms.
- Meanwhile, heat 60g butter and add the onions - cook for 15mins, then add the ginger and garlic. Fry for another 5mins.
- Add the tomato purée salt and chilli powder, stir well, then take off the heat.
- The dal is cooked when it is soft enough to crush against the side. When it reaches this stage, drain off water but leave enough to just cover it.
- Add the onion and tomato mixture and milk, bring to boil then simmer.
- Cook for 90min.
- It may need topping up with equal mixture water / milk if it runs dry.
- Cooking longer ain’t a bad ting
- Add 30g butter to finish
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