Healthy Daal Makhani

A healthier version of Dishoom’s Daal Makhani! Takes a little bit of planning and preparation but we’ll worth it. Urad lentils can be substituted for beluga lentils and any cooking cream can be used but I used almond cream!

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Step 1

Wash the lentils with water to remove impurities

Step 2

Put the lentils in a large pot and add at least 4 litres of water

Step 3

Bring to a boil and let the lentils cook for 2-3 hours until soft, add more water during this time to ensure lentils are fully covered

Step 4

Once cooked, turn off the heat and let lentils sit for 15 minutes

Step 5

Grate the ginger and use a garlic press to mince the garlic, mix together with 1/4 teaspoon olive oil

Step 6

Add the garlic and ginger to a bowl along with salt, garam masala, chili powder, tomato purée, and chili powder, combine to form a paste

Step 7

Pour off the lentil cooking water and then add new water, covering the lentils with 3-4cm of water

Step 8

Bring to a boil and then add the paste and butter

Step 9

Cook for 30 minutes on medium high heat, stirring regularly to prevent lentils from sticking to the bottom of the pot

Step 10

Lower the heat to a simmer and then let cook for 1-1.5 hours until the daal thickens

Step 11

Add the cream and cook for another 15 minutes