Search our range and recipes

Black Daal (Dal Makhani)

An incredibly fast shortcut to a delicious & authentic Black Daal, using Patak’s Medium Squeezy Paste.

1 out of 3 Difficulty
1 out of 3 spice levels Mild
20 mins Preparation

Ingredients

Serves 4 people

  • 1tbsp Vegetable Oil
  • 4tbsp Patak’s Medium Squeezy Paste
  • 300ml Water
  • 3tbsp Tomato Puree
  • 2 packs of Cooked Black Lentils (i.e Beluga or Puy)
  • 1 Can Kidney Beans, drained
  • 50g Butter
  • 125ml Double Cream
  • Salt
  • 10g Fresh Coriander, chopped (optional)

Method

  1. HEAT oil in a pan and add Patak’s Medium Squeezy Paste. Add 50ml water, stir then cook on medium heat till all of the water evaporates.
  2. ADD the tomato puree, packet lentils, drained red kidney beans and the remaining 250ml water. Move to a high heat, mix well, and bring to boil.
  3. REDUCE the heat to medium and cook for 10 MINS, stirring frequently.
  4. STIR in the butter and double cream and simmer for another 8 MINS before seasoning to taste and serving with a little drizzle of cream and coriander.

  • Serves 4 people

    • 1tbsp Vegetable Oil
    • 4tbsp Patak’s Medium Squeezy Paste
    • 300ml Water
    • 3tbsp Tomato Puree
    • 2 packs of Cooked Black Lentils (i.e Beluga or Puy)
    • 1 Can Kidney Beans, drained
    • 50g Butter
    • 125ml Double Cream
    • Salt
    • 10g Fresh Coriander, chopped (optional)
    1. HEAT oil in a pan and add Patak’s Medium Squeezy Paste. Add 50ml water, stir then cook on medium heat till all of the water evaporates.
    2. ADD the tomato puree, packet lentils, drained red kidney beans and the remaining 250ml water. Move to a high heat, mix well, and bring to boil.
    3. REDUCE the heat to medium and cook for 10 MINS, stirring frequently.
    4. STIR in the butter and double cream and simmer for another 8 MINS before seasoning to taste and serving with a little drizzle of cream and coriander.

Complement this dish with these products