Facebook Anjum’s Special Black Lentil Daal Recipe | The Spice Tailor

Anjum’s Special Black Lentil Daal

This curry doesn’t need anything more than what is in the packet but sometimes but these extra ingredients make it that much more special. For a more embellished finish, it is worth cooking the lentils as it is written on the packet in a pot and then stirring the lovely jewel like embellishment in on top so you see the colours.
  • 4serves
  • 8mins prep
  • 25mins cook
This curry doesn’t need anything more than what is in the packet but sometimes but these extra ingredients make it that much more special. For a more embellished finish, it is worth cooking the lentils as it is written on the packet in a pot and then stirring the lovely jewel like embellishment in on top so you see the colours.
Made with
Delhi Black Makhani Daal

Delhi Black Makhani Daal

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Ingredients

  • 1 pack of The Spice Tailor Delhi Black Lentil Daal (lentils included)
  • 1 tsp. ghee or butter and a tiny splash oil
  • 2“ piece of ginger, finely julienned
  • 1 ripe vine tomato, chopped
  • Handful of chopped fresh coriander (cilantro)
  • A swirl of single cream to serve (optional)

Method

  1. Heat the ghee and oil in a small saucepan. Add the spices from the packet and cook for 20s. Add the ginger and cook until lightly golden.
  2. Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
  3. Add the lentils and the tarka packets as well as a very small splash of water and bring to a simmer. Cook for 2-3 minutes, stir in the fresh cilantro (coriander) and a swirl of single cream and serve hot with plain or our Garlic and Coriander Naan.

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