Dal Makhani is a delicious, rich black lentil dahl originating from the Punjab region of India. It is easy to make and simply amazing on cold winter days.
When I head out to an Indian restaurant for lunch or dinner palak paneer is my go to dish. I judge a pub by their nachos and an Indian restaurant by their palak paneer. Unfortunately not all pubs serve nachos and not all Indian restaurants serve palak paneer.
When confronted with a menu devoid of palak paneer, dal makhani is often my fallback. Its creamy richness is almost guaranteed to satisfy.
Start by soaking two cups of black lentils in hot water for 2 hours. Then boil for 30 minutes.
Add the onion to the pot of lentils and simmer until the lentils are fully cooked. Add a tin of coconut cream (keep 30mls for serving) and reduce. Depending on your taste preferences you may wish to add salt (I did). Remove the bay leaves and serve.
Notes: You could easily make this vegan by removing the butter.
Ingredients: 2 cups black lentils, 4 tomatoes, 1 tin red kidney beans, 1.5T cumin seeds, 1 onion, 2T minced ginger and garlic, 2t chilli flakes, 1 tin coconut cream, 2T butter, 3 bay leaves. *T=tablespoon; t=teaspoon
Equipment: chopping board, knife, bowl or jug (to soak lentils in), pot, frypan
- Soak the lentils in hot water for 2 hours, then boil for 30 minutes
- Add chopped tomato, kidney beans, ginger, garlic, chilli flakes and bay leaves to the lentils
- Fry the cumin seeds until they sizzle, then add the onion and fry until cooked
- Combine all ingredients and simmer until the lentils are tender