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Dal Makhani

Dal Makhani is a modern British Indian Restaurant (BIR) recipe for a classic vegetarian starter of lightly-spiced mixed beans cooked to a paste. The full recipe is presented here and I hope you enjoy this classic British version of: Dal Makhani.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Additional Time:

(+12 hours soaking)

Serves:

4

Rating:

Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesBean RecipesBritish Recipes

Dal Makhani (also Dhal Makhani) is a classic vegetarian British Indian Restaurant (BIR) accompaniment or side dish made from a blend of black lentils, red kidney beans and chana dhal cooked until thick and unctuous and served with a drizzle of cream. This is simple to make, though the beans need over-night soaking beforehand. Note that all the pulses should be dried.

Ingredients:

150g (1/3 lb) whole urad dhal (black lentils)
50g (1 3/4 oz) rajma (red kidney beans)
50g (1 3/4 oz) chana dhal
1/2 tsp salt
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp fenugreek seed
2 tsp ginger-garlic paste
100g (3 1/2 oz) tomato puree
2 tbsp cream

For the Spice Mix:
1/2 tsp garam masala
1 tsp chilli powder

Method:

Wash all the pulses (urad, rajma and chana dhal) with water. You will need to rinse through them a few times until the milkiness clears. Now soak them for at least six hours (but preferably overnight).

Boil the lentils in fresh water (do not add salt at this stage, or the pulses will be tough). Simmer on low heat for 2 hours, then add the salt. Continue cooking until lentils are well cooked and soft. This will take three to four hours, total, although you could use a pressure cooker to speed up the process.

Drain off the excess water and mash the lentils lightly with a potato masher. If they are not soft enough you will need to cook them for longer. In the meantime, combine the Spice Mix ingredients with enough water to create a loose paste.

Heat the ghee in a pan or wok until hot. Add the cumin seeds and fenugreek seeds and stir fry for 15 seconds. They should sizzle and pot immediately as you add them. You can test the ghee is hot enough by adding one seed.

Add garlic-ginger paste and fry for 1 minute on a lower heat. You may have to lift the pan from the heat initially to stop it burning. (If it burns then throw it away and start again as burnt ginger or garlic will make the curry bitter.)

Stir in the Spice Mix paste along with tomato puree and cook for 1 minute.

8. Add the cooked dal, 1 tbsp of butter and the cream (keep a tiny bit back for the garnish) mix well and warm though. The dal should be the consistency of a thick but pourable soup. Add hot water to achieve this consistency if needed.
9. Serve with a swirl of cream as garnish and the rest of the butter in the middle (this will quickly melt).