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Dhal makhani
Serves 4 Starters and mains
Ingredients
- 300g black urid lentils
- 1tsp salt
- 2tbsp oil
- 4 garlic cloves, crushed
- 30g piece fresh ginger, peeled and grated
- 1 large cinnamon stick
- 2 black cardamom pods
- 1tsp ground turmeric
- 1tsp ground cumin
- 1/2tsp ground fenugreek
- 1/2-1tsp Kashmiri chilli powder
- 1tbsp tomato purée
- 45g butter
- 1 onion, thinly sliced
- 50ml double cream
To serve
- a few coriander sprigs
- green chillies to taste, sliced
Method
Put the lentils in a pressure cooker with 1tsp salt and cover with cold water. Add 1tbsp of the oil, then close the lid and bring up to high pressure. Adjust the heat to maintain high pressure and cook for 5 minutes, then remove from the heat and leave to stand for 5 minutes. Release any lingering pressure.
Drain the lentils, discarding the water, and return to the pressure cooker with the garlic and ginger, the whole and ground spices and the tomato purée. Stir thoroughly and add plenty of salt. Cover with 600ml cold water and add the remaining oil. Bring up to high pressure again and this time cook for 7 minutes. Allow to drop pressure naturally.
While the lentils are cooking, heat 20g of the butter in a frying pan and add the onion. Cook on a medium–high heat, stirring regularly, until the onion has browned.
Crush some of the lentils, either with a masher or by squashing them against the side of the cooker with a wooden spoon. Set over a low heat and beat in the remaining butter and the cream. Let the liquid reduce down a little – it will thicken as it cools. Serve in bowls, topped with the fried onion and sprinkled with the coriander and green chillies, if using.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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