Dhal Makhani (Buttery lentils)


Dhal Makhani (Buttery lentils)

Ingredients (serves four)
• 150g whole urad dhal (black lentils)
• 50g rajma (red kidney beans)
• 50g chana dhal
• 10g ginger, peeled
• 2-3 garlic cloves
• 1 tspn chilli powder
• Salt to taste
• 50g ghee (butter)
• 1 tspn cumin
• 0.5 tspn fenugreek seed
• 100g tomato puree
• 100g ghee (butter)
• 30g cream
• 0.5 tpsn garam masala


1. Soak all the lentils (urad, rajma and chana dhal) in water for six hours or preferably overnight.

2. Boil the soaked lentils with ginger, garlic, chilli and salt, and simmer on low heat for three to four hours until lentils are well cooked. Drain off excess water and mesh the lentils lightly.

3.  To make tadka, heat the ghee (butter) in a pan until hot and add the cumin seeds and fenugreek seeds and stir until they crackle. Add garlic and fry until beginning to colour. Add garam masala, tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dhal to the boil again adding the chilli powder, ghee (butter) and cream.

Recipe courtesy of Gurkha’s Inn, Greenwich (Greenwich Curry Club Restaurant of the Year 2011).

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