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Delhi Black Makhani Daal - 400g - The Spice Tailor - Anjum Anand

Delhi Black Makhani Daal - 400g - The Spice Tailor - Anjum Anand

Delhi Black Makhani Daal - 400g - The Spice Tailor - Anjum Anand

(Ref: CPS408)

Price: 3.95

Very sorry - this item is currently out of stock.
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Net: 400g

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 dont 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.
It's so Simple!

• Heat 1-2 tbsp oil or ghee in a small non-stick saucepan, add the whole spices and cook for 20 seconds or so until sizzling.

• Remove from heat and add the prepared tarka (small brown pouch) and bring to a simmer.

• Add the lentils and a small splash of water, bring to a simmer and serve.

• Serve as a main course or as a side...

To Tailor To Taste

• Serve with a swirl of fresh cream.

• Try adding whole pierced green finger chillies with the spices.

• Top with some fried julienne-cut ginger, fried onions and fresh coriander.

• Cook the daal without the extra water to keep it thick. Spoon into empty taco shells or warm tortillas, top with tomato salsa, guacamole, sour cream and shredded crisp lettuce.
Ingredients: Water, Whole Black Gram, Cream (Milk), Tomato Paste, Butter (Milk), Ginger, Garlic, Salt, Spices, Rice Flour, Red Chilli.

If there are any allergens in the ingredients they are marked as bold.

•  Packed in a facility that also processes: Milk, Mustard, Nuts, Sulphites

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives
Per 100g (/per 100ml)
Energy460kJ / 110kcal
of which:
• Saturates3g
of which:
• Sugars2g
Produce of India

•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Dorset, UK
    BH21 7SA

"Dear Spices of India, Hello, Just a thank you for my latest order from you, excellent produce and well packed thank you... yours,"

- Steve Williams