This deliciously rich and smoky black lentil curry is the most popular daal in Indian restaurants around the world. The lentils make a really flavourful, earthy and nutty curry, enriched by spices, ginger and tomatoes.
Contains a whole spice pouch, a "tarka" spiced sauce and cooked lentils
If you’ve never tried Makhani Daal, you’re in for a treat. These lentils are actually whole tiny black beans which when cooked slowly, plump up into creamy flavourful nuggets of deliciousness.
This daal is a restaurant staple and a real favourite in India. It is simply flavoured with tomatoes, whole spices, ginger and garlic for a deep rich, slightly smoky flavour, with a little cream and butter for that signature richness. It is absolutely delicious, some might say addictive, so be warned!
Fry the whole spices in 1-2 tsp of hot oil (or ghee) until sizzling
Stir in the tarka sauce (the small pouch) and bring to a simmer
Add the lentils and 4-5 tbsp water, bring to a simmer… then serve!
For added heat and extra flavour, add 2 green chillies, pricked with the tip of a knife, into the oil after frying the whole spices and fry for 30 seconds before adding in the lentils.
Add the tarka sauce and lentils and bring to a simmer.
Finish with chopped fresh coriander.
For added flair, fry 10g of julienned ginger until golden and use to garnish along with a swirl of cream.
Water, Whole Black Gram Lentils (14%), Cream (MILK), Tomato Paste, Butter (MILK), Ginger, Garlic, Whole and Ground Spices, Salt, Sunflower Oil, Rice Flour.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES,GLUTEN & SOYA.
|of which saturates||2.8g|
|of which sugars||1.3g|