olive oil cooking sprayuse butter or coconut oil for a richer dal
200g(1 cup) whole urad dal, soaked overnight
2small red onions, finely diced
1green chilli, deseeded and diced
1tspginger paste or freshly grated ginger
3garlic cloves, minced
1tspmild chilli powder
2tspsugar or sweetener, optional
1 tomato, deseeded and finely diced
950ml(4 cups) hot vegetable stock or water, more as needed
400g(14oz) tin kidney beans rinsed, drained and lightly mashed with a fork
4tbspsoya creamcoconut or oat cream can also be used
fresh coriander(cilantro) to garnish
salt and pepper to season
You need to start this recipe at least a day in advance of cooking to allow for the urad dal to soak in water. Place in a large bowl, cover with cold water and leave overnight. The next day rinse the dal well with cold water until it runs clear.
Mist a medium pot with olive oil cooking spray. Add the onions and green chilli and cook for five minutes over gentle heat, stirring until softened.
Add the garlic, ginger, spices, salt, bay leaves and tomato paste and stir together for a couple of minutes until fragrant.
Add the fresh chopped tomato, vegetable stock, kidney beans and urid dal and bring to a rolling simmer.
Lower the heat until the dal is simmering gently, partially cover the pot and leave to cook, stirring occasionally for 90 minutes. You will need to add more hot water if the pot is getting dry so make sure to keep checking.
After 90 minutes your Makhani Dal should be quite creamy with the beans breaking down a little. If they still feel a bit tough if rubbed between your fingers continue to cook for longer.
Discard the bay leaves. Stir in the soya cream (or oat cream) and have a taste, adding salt if needed. Serve garnished with coriander (cilantro) leaves and a pinch dried chilli flakes.
Speedy Dal Makhani: Use small black lentils (beluga lentils) you can't find the black gram or you want make a quick dal. You don't need to soak them and they cook in about 30-35 minutes. You can even use ready-cooked beluga and simply cook it for 20-25 minutes.Make it creamy... without any cream: Scoop our one or two ladlefuls of the dal into a measuring jug and use an immersion blender to briefly blend it. Stir it back into the dal.Ultra Rich Makhani: Cook the onion in 1-2 tbsp butter or ghee. Replace the soya cream with heavy (double) cream or coconut cream. Stir in an additional tablespoon of butter when serving so it melts into the dish.