Learn how to make dal makhani at home and what to serve with it. I first came across this Indian recipe when I visited Dishoom in London and ordered it as a side dish.
- 225g (8 oz) whole black lentils (urad dal)
- 1.25l (2¼ pints) water
- 40g (1½ oz) fresh root ginger, finely chopped
- 30ml (2 tbsp) ghee
- 12 garlic cloves, pureed
- 200g (7 oz) brown onion paste
- 10ml (2 tsp) paprika
- 5ml (1 tsp) coriander seeds, roasted and ground
- 5ml (1 tsp) cumin seeds, roasted and ground
- 2.5ml (½ tsp) chili powder
- 5ml (1 tsp) tomato puree
- 200g (7 oz) tinned tomatoes, pureed
- 45ml (3 tbsp) garam masala
- 150ml (5 fl oz) single cream
- 150g (5 fl oz) unsalted butter
- 10ml (2 tsp) rock salt
- Soak the lentils in plenty of water for at least 12 hours. Drain and rinse well.
- To cook the lentils, bring the measured water to the boil in a 2.5 litre (4½ pint) saucepan. Add the lentils and half the ginger. When it returns to the boil, stir to ensure nothing is sticking to the bottom of the pan.
- Boil for 10 minutes, then reduce the heat to very low and simmer for a further 1 hour or so, stirring from time to time.By this time, the lentils should have absorbed all the water and be soft not al dente.
- Heat the ghee in a 2.5 litre (4½ pint) ovenproof casserole dish. Add the masala and stir-fry for 1 minute or so. Add the garlic, onion paste and the remaining ginger and stir-fry for a further 2 minutes. Mix in the lentils.
- Add the tomato puree, tinned tomatoes and garam masala to the lentils. Cook for a further 15 minutes, adding a cupcful or two of water as needed so as to retain a pouring consistency.
- Put the casserole in a preheated oven, 180°C/350°F/gas mark 4, and cook for at least 3 hours. Check the consistency of the mixture every 40 minutes or so – adding water to maintain the pouring consistency.
- On your fourth check, add the cream, butter and salt and give it a final 20 or so minutes cooking in the oven with the oven switched off.
If you like you can deglaze the onions by adding a dash of balsamic vinegar to give the onions a tang.
- Category: Side Dish
- Method: Boil
- Cuisine: Indian
- Serving Size: 114.5g
- Calories: 224
- Sugar: 2.7 g
- Sodium: 291 mg
- Fat: 15.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 21.3 g
- Fiber: 5.8 g
- Protein: 7.7 g
- Cholesterol: 27 mg
Keywords: dal makhani, dishoom black dal recipe, what to serve with dal makhani, black dal recipe