Anjum’s Special Black Lentil Daal
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This curry doesn’t need anything more than what is in the packet but sometimes but these extra ingredients make it that much more special. For a more embellished finish, it is worth cooking the lentils as it is written on the packet in a pot and then stirring the lovely jewel like embellishment in on top so you see the colours.
Delhi Black Lentil Daal
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Ingredients
  • 1 tsp. ghee or butter and a tiny splash oil
  • 2“ piece of ginger, finely julienned
  • 1 packet The Spice Tailor Delhi Black Makhani Daal
  • 1 ripe vine tomato, chopped
  • Handful of chopped fresh coriander (cilantro)
  • A swirl of single cream to serve (optional)
Method
  1. Heat the ghee and oil in a small saucepan. Add the spices from the packet and cook for 20s. Add the ginger and cook until lightly golden.
  2. Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
  3. Add the lentils and the tarka packets as well as a very small splash of water and bring to a simmer. Cook for 2-3 minutes, stir in the fresh cilantro (coriander) and a swirl of single cream and serve hot with plain or our Garlic and Coriander Naan.
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