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Prep: 5 minutes
Cook: 25 minutes
Serves: 4

Dal Makhani

Dal Makhani, or buttered black dal is traditionally a slow-cooked creamy dal originating from the Punjab region of Northern India.

If you can’t track down urad dal then green lentils are a good substitute and are usually easier to find. This is best drizzled with double cream and a sprinkle of fresh coriander or mint.


1 tbsp olive or cooking oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2cm fresh ginger, peeled and grated (or 1 tbsp ground ginger)

1 green chilli, finely chopped

1 tsp ground cumin

1 tsp turmeric

1 tsp garam masala

150g green lentils, rinsed

1 x 400g can kidney beans

1 x 400g can chopped tomatoes

600ml water

50g butter

300ml double cream

Salt and pepper (to taste)

Suitable for: Soup Chef

The Method

Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic, ginger and chilli and stir regularly for ~3 minutes until the onion begins to soften.

Add the cumin, turmeric and garam masala and stir for a further 1 minute until everything is coated in the spices.

Add the lentils, kidney beans, tomatoes and water and stir to combine then cancel the SAUTE function.

Put the lid on and select the CHUNKY function.

When the program has finished, use the SMOOTH+ function for ~5 seconds to break down the ingredients, then open the lid and stir in the butter and cream and season to taste before serving.

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