Anjum’s Special Black Lentil Daal
Anjum’s Special Black Lentil Daal
Made With Our Delhi Black Lentil Daal -
SERVES 4
8 MINS PREP
25 MINS COOK
This lentil curry doesn’t need anything more than what’s on the packet but adding a few simple ingredients makes it into a restaurant-style lentil dahl.
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Tailored to Taste
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.
Ingredients
- 1 tsp. ghee or butter and a tiny splash oil
- 2“ piece of ginger, finely julienned
- 1 packet The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 ripe vine tomato, chopped
- Handful of chopped fresh coriander (cilantro)
- A swirl of single cream to serve (optional)
Method
- 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.
- Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
- 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.
Tailored to Taste
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.
Ingredients
- 1 tsp. ghee or butter and a tiny splash oil
- 2“ piece of ginger, finely julienned
- 1 packet The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 ripe vine tomato, chopped
- Handful of chopped fresh coriander (cilantro)
- A swirl of single cream to serve (optional)
Method
- 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.
- Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Delhi Black Lentil Daal
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!
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