Delhi-Style Black Lentil Daal

Delhi-Style Black Lentil Daal

Made With Our Delhi Black Lentil Daal
2 SERVES
SERVES 2-3
prep
5 MINS PREP
20 MINS COOK
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.
Anjum Signature

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
  1. 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.
  2. 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.
  3. 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.
  • 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
  1. 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.
  2. 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.
  3. 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.
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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