Dal makhani

Name: Dal makhani
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: Serves 4
Cuisine: Indian
Ingredients: Greek-style yoghurt, mint sprigs and roti, to serve; 80 ml (2½ fl oz/¼ cup) thin (pouring) cream; 210 g (7½ oz/1 cup) black lentils, soaked overnight, drained and rinsed; 1 cinnamon stick; 3 tablespoons ghee or butter; 65 g (2½ oz/¼ cup) dried red kidney beans, soaked overnight, drained and rinsed; 1 tablespoon tomato paste (concentrated purée); 1½ teaspoons ground cumin; 1 brown onion, finely chopped; 1 tablespoon finely grated fresh ginger; 2 tomatoes, coarsely chopped; 2 garlic cloves, crushed; ¾ teaspoon chilli powder

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This rich and robust dal from northern India is the perfect warming vegetarian meal. It’s also great as part of a selection of Indian dishes. Remember, the kidney beans and black lentils will need to soak overnight before cooking.

Ingredients

3 tablespoons ghee or butter
1 brown onion, finely chopped
2 tomatoes<

Asia
India
Side dish
Main course
Vegetarian
Gluten-free

Method

Heat the ghee in a large saucepan over medium heat. Cook the onion for 4 minutes until softened. Add the tomato, garlic, ginger, cinnamon, chilli and cumin and cook for a further 2 minutes until fragrant. Add the tomato paste and cook for 1 minute, then add the beans. Pour in 750 ml (