Delhi-Style Black Lentil Daal
Delhi-Style Black Lentil Daal
SERVES 2-3
5 MINS PREP
COOKS 5 MINS
We’re sure there’ll be smiles all round when tasting our Delhi-Style Black Lentil Daal, inspired by the makhani daal of the Punjab region of India. You’ll find yourself deeply comforted by each smoky morsel of this hearty black lentil daal. A perfect mouthful in minutes.
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Gardez cette recette
ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE
Ingrédients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
- 2 tbsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped cilantro
Méthode
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer..
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped cilantro..
Ingrédients
- 1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
- 2 tbsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped cilantro
Méthode
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer..
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped cilantro..
Gardez cette recette
ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE
Fabriqué avec notre délicieux
Dahl Aux Lentilles Noires De Delhi
Ce curry de lentilles noires délicieusement riche et fumé est le daal le plus populaire dans les restaurants indiens du monde entier. Les lentilles donnent un curry vraiment savoureux, terreux et noiseté, enrichi par les épices, le gingembre et les tomates.
