Delhi-Style Black Lentil Daal
Delhi-Style Black Lentil Daal
Made With Our Delhi Black Lentil Daal
SERVES 2-3
5 MINS PREP
5 MINS COOK
We’re sure there’ll be smiles all round when tasting our Delhi-Style Black Lentil Daal, inspired by the makhani daal of the Punjab region of India. You’ll find yourself deeply comforted by each smoky morsel of this hearty black lentil daal. A perfect mouthful in minutes.
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Tailored to Taste
Such a simple dish that delivers such flavour. The whole spices included lend a delicious, spiced complexity to a dish which is so simple to prepare. The dry red chilli brings a clean heat, cardamom a smoky depth, cassia a sweet warmth and fenugreek a savoury aroma, which all beautifully complement the creamy tarka sauce and smoky lentils. This dish works perfectly as a standalone meal, or as an accompaniment for other dishes. Simply, serve with paratha or naan to mop up all the deliciousness.
Ingredients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 2 tsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped coriander
Method
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer.
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped coriander.
Tailored to Taste
Such a simple dish that delivers such flavour. The whole spices included lend a delicious, spiced complexity to a dish which is so simple to prepare. The dry red chilli brings a clean heat, cardamom a smoky depth, cassia a sweet warmth and fenugreek a savoury aroma, which all beautifully complement the creamy tarka sauce and smoky lentils. This dish works perfectly as a standalone meal, or as an accompaniment for other dishes. Simply, serve with paratha or naan to mop up all the deliciousness.
Ingredients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 2 tsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped coriander
Method
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer.
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped coriander.
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!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
