Makhani Dhal

While at Dishoom, see previous post Dishoom Keema Pau i had the opportunity to taste their signature 24 hour slow cooked makhani dhal, which is amazing, unfortunately the recipe is a well guarded secret.

I love dhal though and makhani dhal, makhani meaning buttery, is the most luxurious Indian dhal, saved for special occasions, so i had to find a way to recreate it.

Scouring the internet most recipes have a very similar base but i've settled on the one below, which is perhaps the most indulgent i've seen, incorporating double cream and a suitably generous amount of butter for a dish with butter in it's name.

This can be done on the stove but i got the trusty old slow cooker out again and cooked it for around 12 hours, only half the cooking time of Dishoom's dish but just as good!

Ingredients -

225g Black Urad Dhal / Black Lentils

2 Onions, finely chopped

2 Green Chillis, sliced

50g Butter + Extra

Tbsp freshly grated Root Ginger

3 Garlic Cloves, thinly sliced

1/2 Tsp Tumeric

Tsp Hot Chilli Powder

2 Tsp Cumin

2 Tsp Coriander

2 Bay Leaves

2 x 400g cans Red Kidney Beans, drained and rinsed

142ml Pot of Double Cream

1/2 Tsp Garam Masala

Handful Chopped Coriander

Salt

• Heat your slowcooker to high
• Boil lentils in 800ml of water for 15 minutes until almost tender
• Meanwhile fry the onions and chilli in 50g butter until soft
• Stir in the ginger, garlic and spices and cook over a low heat for 1 minute
• Pour the lentils with liquid, contents of frying pan and 800ml boiling water into your slow cooker (or a large pan if cooking on the stove)
• After an hour add bay leaves and kidney beans
• After a couple more hours blend the mixture but not for too long, you still want some texture to the dhal
• Add in the cream and some corriander and taste. Add a little more butter, 15g maybe, and any other seasoning that the dhal needs to your taste and continue to cook until thick and creamy but not dry
• I cooked it for a total of 12 hours but it's up to you, add a little more water if it gets too dry.

Serve with some extra fresh coriander either on it's own, with your choice of indian bread or as part of a full Indian feast.