This recipe calls for Butter Chicken Cooking Sauce
A tomato and butter based sauce with fenugreek and green cardamom.
Dal Makhani (Black Dal)
This black lentil dish is generally made on special occasions such as Diwali - as it does take a little longer to prepare than other lentil dishes but it is worth waiting for, as it is simply spectacular!
Ingredients
Serves 4 people
- 1lt Water
- 4tbsp Pataks Butter chicken paste
- 150g Black Lentils Dried Raw
- 3tbsp Tomato puree
- 150g Kidney beans canned in water
- 1tsp Chilli Puree
- 1tbsp Ginger Puree
- 1tbsp Garlic Puree
- 175g Butter
- 150ml Double Cream
Method
- Wash and soak the dried black lentils for 3-4 hours or if possible overnight.
- Add the soaked black lentils to the1 lt water, bring to the boil, cover with lid and cook on medium heat till the lentils are really soft.
- Add canned red kidney beans, Patak’s Butter Chicken paste, ginger, garlic, green chilli puree and tomato puree to the lentils then reduce the heat to a simmer for around 20-30 minutes.
- Stir in butter and double cream and cook on simmer for another 10 minutes.
- Season to taste and serve alongside kebabs, or have it with hot paratha.
-
Serves 4 people
- 1lt Water
- 4tbsp Pataks Butter chicken paste
- 150g Black Lentils Dried Raw
- 3tbsp Tomato puree
- 150g Kidney beans canned in water
- 1tsp Chilli Puree
- 1tbsp Ginger Puree
- 1tbsp Garlic Puree
- 175g Butter
- 150ml Double Cream
-
- Wash and soak the dried black lentils for 3-4 hours or if possible overnight.
- Add the soaked black lentils to the1 lt water, bring to the boil, cover with lid and cook on medium heat till the lentils are really soft.
- Add canned red kidney beans, Patak’s Butter Chicken paste, ginger, garlic, green chilli puree and tomato puree to the lentils then reduce the heat to a simmer for around 20-30 minutes.
- Stir in butter and double cream and cook on simmer for another 10 minutes.
- Season to taste and serve alongside kebabs, or have it with hot paratha.
