Dhal Makhani

• total time: 57 minutes

Ingredients

2 cups black urad dhal

10 cups water

200g blended tomatoes

1 large blended onion

2 tbsp tomato puree

8-10 diced cloves of garlic

2 dried red chillis

2 sliced green chillis

4-5 dried curry leaves

2 tbsp cumin seeds

1 tsp turmeric powder

2 tsp coriander powder

2 tsp red chilli powder

Salt to taste

150ml double cream (I had to use single)

1 tbsp of ghee/ butter

3 tbsp chopped coriander a

A few red kidney beans also work incredibly to make it more creamy, but we did not have any)

Directions

Begin by washing and then soaking the dhal overnight.

Then into hot water add salt to taste and the ginger and then boil the dhal till it begins softens with the lid on. Usually takes 45-50 minutes.

Then create the tadka by sautéing the green chilli, curry leaves, dry red chilli, cumin seeds and then blended onions and tomatoes. Cook till they reduce.

Add the tadka into the dhal with the turmeric, chilli powder, coriander powder and cream.

Cook for a further 10 minutes on a low flame and add the butter.

Garnish with coriander and enjoy.