Dal Makhani


150g whole urid dal
50g dried red kidney beans
1 green chilli, chopped
2cm piece of fresh ginger, peeled and chopped
1 tablespoon sunflower oil
1 teaspoon cumin seeds
5 garlic cloves, finely chopped
1 large onion, finely chopped
1 tablespoon ground coriander
1 teaspoon red chilli powder
1 teaspoon ground fenugreek
1 teaspoon garam masala
150ml passata
1 tablespoon tomato puree
1 tablespoon lemon juice
45g butter
100ml single cream
sea salt


1) A day ahead, soak the dal and kidney beans together overnight in enough cold water to cover by 2.5cm.

2) The next day, drain and rinse the dal and kidney beans, then put them in a saucepan with double their depth of fresh salted water. Bring to the boil and boil hard for 10 minutes, then skim the surface, add the green chilli and ginger and simmer over a low heat for 50 minutes, or until the dal and beans are both very tender. Set aside to cool in the liquid and they will continue to absorb liquid as they cool.

3) Heat the oil in a saucepan, add the cumin seeds and sauté over a medium heat until they crackle. Add the garlic and sauté until light brown in colour. Add the onion and sauté for 8–10 minutes until light brown. Add the coriander, chilli powder, fenugreek and garam masala, and sauté for a further minute, then add the passata and tomato purée. Reduce the heat to very low and simmer, stirring frequently, for 10–15 minutes until blended. Stir in the cooked dal and kidney beans with any remaining liquid and bring to the boil, then simmer, uncovered, for a further 12–15 minutes, stirring frequently, until thickened. Set aside until required. At this point the dal can be left to cool and chilled for up to 2 days.

4) Just before serving, reheat if necessary, stir in the lemon juice, butter and cream with salt to taste.