Spice Tailor's Delhi Black Makhani Daal is lighter than the restaurant versions but has deep rich flavour, a tangy creaminess, a slight smokiness and is absolutely delicious. It is addictive! Be warned...
If you have never tried Makhani Daal, you are in for a treat. These are actually tiny black beans and not lentils and have a delicious, rich flavour. This is typically a restaurant lentil curry and one of the most popular ones on the menu. As restaurants don’t turn off their tandoors (barrel shaped, charcoal-fuelled oven) at night they maximise efficiency and place a large pot of these beans on top to simmer, very slowly, overnight to cook them to plump perfection. In the morning, the chefs make the tarka with lots of tomatoes, whole spices, ginger, garlic and a fair amount of cream and butter for which this dish is named.
Daal is a staple of any Indian home. It's our soul food and superfood rolled in to one - comforting but packed with nutrients, fresh flavours and delicious spices. But a good daal takes time to soak, spice and cook, and we don't all have the time. So we 've done the work for you so you can simply heat up and devour in minutes. Anjum x
Made with whole black gram (lentils), root ginger, tangy tomatoes, cream, butter and herbs and spices, this curry is perfect on its own with piping hot naan or as part of a larger feast.