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Dahl Makhni

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Origin of dish:  India
Preparation time: 180 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :

    - 250g black lentils
    - 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


Wash and then soak the black lentils in warm water for at least one hour and strain.

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.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Recipe courtesy of Great British Chefs

User comments

another free recipe every day

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