Smoky Dal Makhani - Retreat Recipes at HeartSong Normandie

Smoky Dal Makhani - Retreat Recipes at HeartSong Normandie

Smoky Dal Makhani - Retreat Recipes at HeartSong Normandie

Smoky Dal Makhani - Retreat Recipes at HeartSong Normandie

Smoky Dal Makhani 

Retreat Recipes at HeartSong Normandie

This slow cooked, indulgent dal recipe is probably one of the most popular Indian lentil dishes, and rightly so. It is proper comfort food - lightly spiced, smoky, rich and warming, with a deep savoury flavour. Definitely food to make you feel good.  Dal makhani originates from Punjabi cuisine and translates as lentils cooked in butter. 

This dal recipe is rich with butter and full fat milk and cooked slowly over a low heat which creates the creamy, soft texture. I have tried many other dal recipes with longer lists of spices, but this one is so simple - only a bit of chilli to taste, turmeric and some bay leaves. 

Ingredients often used in a dal makhani are a combination of black lentils (urad dal) and kidney beans (rajma). But feel free to use any lentil/pulse you like in this recipe - I used a combination of red and green lentils as they are readily available where I am and what I had in the store cupboard. 

I finished the dal by infusing it with charcoal smoke, which is also referred to as the dhungar method. You can read about it here if you would like to know more and try it for yourself. It is completely optional, and the dal is delicious anyway, but it does add a wonderful deep smoky flavour. 

This dal recipe makes 8 portions - so enough to enjoy for a meal, and to freeze if you have any leftovers for a meal another day.  

Serve your dal makhani with your choice of rice and flatbreads and some salad and chutneys on the side. Bon appetit. 

ingredients

400g dried lentils/800g cooked lentils

400ml whole milk
2 large onions
4 cm piece of ginger grated (or 2 tsps ground ginger)
60g butter
6 bay leaves (optional) 
10 garlic cloves
6 tbsp tomato puree 

salt to taste 

1 tsp turmeric
1/2 tsp chilli powder (or to taste) 
2 tbsp creme fraiche/thick natural yogurt to finish 

method

If using dried lentils wash, soak and cook according to the packet instructions, adding salt and turmeric. Skim off any scum that rises while cooking. Once the lentils are softened and cooked, drain and leave just enough water to cover them. 

In a separate pan, over a medium heat, add the butter and fry the onions with the bay leaves until soft and caramelised. You can not skimp on this stage. The deep flavour in the finished dal is achieved by the savoriness created from the slow cooked onions. When the onions are soft add the garlic, ginger, chilli and cook for another 5 minutes over a low heat. 

Add the tomato puree and salt to the cooked onion mixture, stir well, then add to the cooked lentils along with the milk. 

Continue to cook on a low heat for around 1 and 1/2 hours. The dal is ready when it has deepened in colour and has a rich, creamy texture. Check for seasoning - adding more salt/chilli if needed. Stir in a couple of tablespoons of creme fraiche, or thick natural yogurt if you like to finish. 

As with many slow cooked recipes this dal is even better, and more full of flavour the next day - if you can wait that long! But don't worry it is delicious straight away too.  

Recipes hints and tips:

• you can make a vegan alternative dal recipe using coconut milk and oil in place of the dairy products. 
• this recipe is great for batch cooking, and any extra portions can be frozen for a quick and easy meal another day.
• use can use any lentil or pulse you like in this recipe - and if using dry ingredients be sure to follow the correct cooking instructions on the packet as they all need different soaking/cooking times
• if using the dhungar (charcoal smoking) method take care when handling/using hot charcoal, and use appropriate protective equipment/tools. 
• If using cooked lentils/pulses you will need approximated double the dried amount - so in this recipe 800g cooked lentils.

Recipe adapted from Meera Sodha's Black Dal Makhani

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