Makhani Dal

Name: Makhani Dal
Yield: Serves 4
Cuisine: Indian
Ingredients: 150 g (scant ¾ cup) urad dal, black lentils; 75 g (6 tbsp) unsalted butter; 75 g (scant ⅓ cup) chana dal, yellow split peas; 6 cm (2½ in) fresh root ginger, peeled and roughly chopped; 4 green chillies 60 ml (4 tbsp) tomato purée; 1 bulb garlic, cloves separated and peeled; 125 ml (½ cup) double (heavy) cream; 50 g (¼ cup) dried red kidney beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

The ultimate party dish, this creamy, dark-hued dal is a northern classic and a popular choice at Punjabi feasts.

Ingredients

150 g (scant ¾ cup) urad dal, black lentils
75 g (scant

Asia
India
Stew
Punjab
Gluten-free
Vegetarian

Method

Combine the dried lentils, peas, and red kidney beans in a large bowl. Cover with cold water and leave to soak overnight. The next morning, discard the soaking water, rinse the lentil mixture and transfer it to a sturdy casserole pan.
Take a piece of muslin, about the size of a large handkerchief, and lay it out on the kitchen work top. Put the garlic and ginge