Dal Makhani
A rich, warming and comforting classic from northern India, this vegetarian recipe from Sachins’ Bob Arora is perfect for festive celebrations.
Author: Bob Arora
Serves: 4
Ingredients
- 500g whole black urad dal
- 2tbsp + approx. 50g lightly salted butter
- 1 medium onion, finely chopped
- 2tsp ginger and garlic paste
- 2tbsp tomato purée
- ½tsp turmeric
- 2tsp Kashmiri chilli powder
- 2tsp garam masala
- 50g single cream + a little extra to garnish
- fresh ginger, sliced, to garnish
Method
- Wash and rinse the urad dal, then place in a bowl with 750ml water and soak overnight.
- Drain the water and transfer the dal to a pressure cooker. Add 750ml of water and pressure cook on a high-medium heat for six whistles, then lower the heat to low-medium and cook for another 10 mins (if you don’t have a pressure cooker, you can use a heavy pan with a lid and cook for approx. 1 hour on a low-medium heat).
- For the masala – heat 2tbsp of butter in a large pan over a medium heat. Once the butter melts and is hot, add the onion. Cook the onion for 6-7 mins (or until it goes a light golden-brown colour) while stirring continuously. Add the ginger and garlic paste, and cook for 1-2 mins while continuing to stir to avoid sticking. Add the tomato purée and cook for another 2-3 mins. Add the turmeric, Kashmiri chilli powder and garam masala.
- Add the boiled lentils to the masala, along with the cream and approx. 50g butter (add a little more if you’d like a richer finished dish). Cook for a further 30 mins on a low heat – stirring regularly to avoid sticking.
- Serve hot with a swirl of cream and slices of fresh ginger.
