Dhaal Makhani / lentils

Name: Dhaal Makhani / lentils
Yield: 5 people
Cuisine: British
Ingredients: 3 cups Urdh daal / lentils; 1 tbsp ghee; 3 tbsp butter; 1 medium brown onion; 5 inches ginger; 6 cloves garlic; 1/2 cup tomato puree; to taste Fresh chilli; 1 tsp salt; 4 cups water

Cupboardrecipes @cook_23135796

This is a traditional punjabi lentil dish. You can make it without butter and ghee, and use olive oil instead. It just won’t taste as creamy and rich. 😁

#mycookbook

This is a traditional punjabi lentil dish. You can make it without butter and ghee, and use olive oil instead. It just won’t taste as creamy and rich. 😁

#mycookbook

Cupboardrecipes @cook_23135796

This is a traditional punjabi lentil dish. You can make it without butter and ghee, and use olive oil instead. It just won’t taste as creamy and rich. 😁

#mycookbook

This is a traditional punjabi lentil dish. You can make it without butter and ghee, and use olive oil instead. It just won’t taste as creamy and rich. 😁

Saved

Ingredients

5 people

3 cupsUrdh daal / lentils
1 tbspghee
3 tbspbutter
1medium brown onion
5 inchesginger
6 clovesgarlic
1/2 cuptomato puree
to tasteFresh chilli
1 tspsalt
4 cupswater

Saved

Steps

1

Soak lentils night before, or pressure cooker for 30mins or hot pot setting for legumes
Melt butter and ghee, add ginger, garlic and chilli. Once brown add onions. When cooked add spices salt and tomato purée.
Add the cooked lentils into the base sauce above. Cool for further 30mins.
2

This is the consistency of the tomato sauce that you add to the cooked lentils.