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Preparation time: 180 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :
- 250g black lentilsMethod: Wash and then soak the black lentils in warm water for at least one hour and strain.
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp vegetable oil
- 1 tsp chilli powder
- 200g canned plum tomatoes, blended
- 40g unsalted butter
- 0.5 tsp Kasoori methi
- 4 tbsp single cream
- 2l water
- Butter to serve
Transfer to a large thick-bottomed pan. Add 2 litres of water, vegetable oil and ginger and garlic paste.
Bring to a boil, then cover and simmer for two hours or until the lentils are soft.
Next add the chilli powder, blended plum tomatoes, unsalted butter and Kasoori methi.
Simmer for a further 30 minutes, stirring occasionally.
This can be chilled and stored in a refrigerator for up to 4 days.
To finish, re-heat the required quantity of the dahl, add the single cream and serve hot garnished with a dollop of butter.