Green Lentil Dal Makhani

Ingredients

• 1–2 tbsp olive oil
• 2 small onions, chopped
• 12 small garlic cloves, sliced
• 2 tbsp fresh ginger, crushed or grated
• 8 small–medium fresh tomatoes, chopped
• 4 tsp cumin seeds, crushed
• 2 tsp fenugreek seeds, crushed
• 1 tsp chili powder
• 2 tbsp garam masala
• 2 tsp turmeric
• 400g (2 cups) dried green lentils
• 800g (1 can) kidney beans, drained and rinsed
• 600ml (2½ cups) water
• 120ml (½ cup) double cream or heavy cream
• 50g (4 tbsp) salted butter, divided
• Salt and black pepper to taste
• 1 bunch fresh cilantro (coriander), for serving

Instructions

1. Heat olive oil in a medium-large saucepan over medium heat. Sauté onion until soft.
2. Add garlic, ginger, cumin seeds, and fenugreek seeds. Stir for about 1 minute until fragrant.
3. Add tomatoes and half the butter (25g). Simmer for about 5 minutes, stirring frequently, until the tomatoes break down and reduce.
4. Stir in chili powder, turmeric, and garam masala. Season with salt and pepper.
5. Add kidney beans, green lentils, and 600ml water. Bring to a simmer, cover, and cook for 30 minutes until lentils are completely soft. Simmer longer for a deeper flavour if you have time.
6. Remove from heat. Stir in the cream and remaining butter (25g). Rest for 5 minutes.
7. Serve topped with fresh cilantro, with naan or rice alongside.

Heat: 1 tsp chili powder gives mild warmth. Add more to taste, or reduce to ½ tsp (or omit) for no heat.

Fenugreek: Can be swapped for mustard or fennel seeds.

Tomatoes: If fresh tomatoes aren’t available, substitute about 240ml (1 cup) passata, or a few tablespoons of tomato paste with a splash of extra water.

Texture: For a smoother finish, use an immersion blender to partially blend the dal to your preferred consistency.