Eating is so intimate. It’s very sensual. When you invite someone to sit at your table and you want to cook for them, you’re inviting a person into your life … Check This Amazing Recipe: Dal makhani
How to Make Dal makhani
30 mins to 1 hour
10 to 30 mins
- 400g tin brown lentils
- 400g tin kidney beans
- 1 very large onion
- 2 tbsp garlic paste and 1 tbsp ginger paste
- 2 tbsp medium curry powder
- pinch of chilli or cayenne pepper
- 75g/2½oz butter
- 400g tin full-fat coconut milk
- 400g tin chopped tomatoes
- salt and black pepper
- fresh coriander
Put the onion, garlic and ginger paste, curry powder, cayenne or chilli (if using) with half the butter in a frying pan over a low-medium heat. Cook until the onions soften.
Pour in the coconut milk and tomatoes and season with a pinch of salt and plenty of black pepper. Bring to the boil, then reduce to a simmer. Add the beans, lentils and remaining butter. Simmer for about 30 minutes.
Remove from the heat, cover and leave to cool completely; the flavours will continue to cook and develop as it cools.
To serve, heat through thoroughly and serve with rice. If you like, scatter over some fresh coriander.