This dish is great to feed a crowd. This is inspired by Dal Makhani and it is usually made with a lot of cream and butter! Here I have blitzed some of the sauce to make it creamy and also added some cream into too. We had this with Palak Paneer and cauliflower rice rice (half a cauli blized up and then cooked with 1.5 cups of rice)
I feel like this could work with coconut cream in place of the cream too.
Serves 6 or more but freezes well.
1 onion, finely diced
4 garlic, crushed or chopped
1 T fresh finely grated ginger
1 tsp cumin seeds
2 whole cloves
3 cardamom pods, bashed
1 tsp smoked paprika
Half a small cinnamon stick
1 tsp Garam masala
chilli powder to taste - I used 1/2 tsp kashmiri chilli powder which isn’t as spicy
1 cup black lentils, soaked for at least 2 hours or over night
1.5 cup passata (pureed tomatoes)
4-5 cups water
4 T cream and a knob of butter
Dried fenugreek leaves 1-2 T (optional)
To serve - chopped coriander and lemon wedges plus 4 little knobs of butter and a little cream if you like
First cover the soaked and rinsed lentils in water and bring to the boil simmer for 15 minutes.
While that’s happening, heat 2 T butter/oil or ghee in a large pot and add the onion. Cook for 10 minutes before adding the garlic, ginger, cumin seeds, cardamom, cloves and cinnamon quill. and cook for a further 3-5 minutes and then add the smoked paprika and garam masala., cook out for a further minute and then add the passata. Start with 2 cups of water and add that.
Drain the partially cooked lentils and add them in with 2 more cups of water. Season with salt and then simmer for 30-45. The lentils will kind of break down and make the sauce creamy. The longer you soaked them for the less time they will take to cook. I then blended 1 cup of the sauce to help make the sauce creamy. Add in the cream and a knob of butter. Add in the fenugreek leaves if using. Season to taste.
Serve with rice and or roti or naan.
Top with a chopped coriander, and a little extra cream or butter if you like