Dal Makhani
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Dal Makhani
Recipe Sarah Todd
Ingredients
1 tsp Pattu cumin seeds
Squeaky Gate extra virgin olive oil
1 onion grated
2 tsp garlic paste
1 tsp ginger paste
2 tomatoes blended or 1 can tomato puree
2 cans black lentils
1 tsp Kashmiri chili
1 tsp coriander powder
1 tsp cumin powder
½ tsp salt
1 tsp sugar
50 g butter
100ml Bulla cooking cream
large Raco saucepan
to serve
roti
coriander
Method
In a large saucepan add extra virgin olive oil and cumin seeds and cook for 30 seconds until fragrant, add onion, garlic and ginger and sauté for 8 minutes until translucent.
Add tomato and ground spices and cook for 30 seconds until aromatic.
Add dhal and cover and cook for 15 minutes until thickened.
Add dried fenugreek. Add butter, cooking cream, sugar and pinch of salt and stir through for 1 minute and serve with coriander and a side of roti.
