Romy Gill's India
By Romy Gill
Not Too Tricky
serves 6
About the recipe
I learnt this recipe from the best. Chef Manjit Gill, my mentor, taught me the method: he always said to slow cook this dal in big batches because the lentils get creamier and combine well with the tadka. Yes, this is indeed a labour of love, but when you serve dal makhani with roti, you don’t need any other side dishes or accompaniments.
Recipe From
Ingredients
FOR THE DAL
200g (7 oz/1 cup) urad dal (black lentils)
2.5 litres (84 fl oz/10½ cups) hot water
1 tsp salt
1 tsp grated (shredded) ginger root
2–3 whole green chillies
FOR THE PASTE
30g (1 oz) butter
1 tsp cumin seeds
15g (½ oz) ginger root, peeled and grated (shredded)
4 large garlic cloves, peeled and grated (shredded)
3 tsp tomato purée (paste)
1 tbsp dried fenugreek leaves (kasoori methi)
1½ tbsp double (heavy) cream
1 tsp chilli powder
2 tsp garam masala (see page 232 of Romy Gill’s India for homemade)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
4 tsp melted ghee, to serve
TO SERVE
Indian flatbreads
Method
- Soak the dal overnight in cold water then drain and rinse until the water runs clear.
- Place the dal in a deep saucepan with 2 litres (68 fl oz/8 cups) of the hot water plus the salt, grated (shredded) ginger and whole green chillies. Place the pan over a high heat and bring to a boil, then lower the heat, cover the pan and cook until the dal is soft. This will take around 1½ hours.
- Meanwhile, make the paste. Heat the butter in a frying pan (skillet) over a medium heat. Once melted, add the cumin seeds and, as soon as they start to sizzle, add the grated ginger and garlic and cook for 1 minute. Add the tomato purée, dried fenugreek leaves and cream, and stir to combine. Cook for 2–3 minutes, then add the remaining spices and salt. Stir well and cook for a further minute.
- Once the dal is cooked, add the paste to the dal along with the remaining 500ml (16 fl oz/2 cups) of hot water and stir well to combine. Cover with a lid and cook for a further 30 minutes until the dal is mushy, creamy and soft. Serve hot, drizzled with the melted ghee and enjoy with any Indian flatbread.
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