Romy Gill's India
By Romy Gill
About the recipe
I learnt this recipe from the best. Chef Manjit Gill, my mentor, taught me the method: he always said to slow cook this dal in big batches because the lentils get creamier and combine well with the tadka. Yes, this is indeed a labour of love, but when you serve dal makhani with roti, you don’t need any other side dishes or accompaniments.
Recipe From
FOR THE DAL
200g (7 oz/1 cup) urad dal (black lentils)
2.5 litres (84 fl oz/10½ cups) hot water
1 tsp salt
1 tsp grated (shredded) ginger root
2–3 whole green chillies
FOR THE PASTE
30g (1 oz) butter
1 tsp cumin seeds
15g (½ oz) ginger root, peeled and grated (shredded)
4 large garlic cloves, peeled and grated (shredded)
3 tsp tomato purée (paste)
1 tbsp dried fenugreek leaves (kasoori methi)
1½ tbsp double (heavy) cream
1 tsp chilli powder
2 tsp garam masala (see page 232 of Romy Gill’s India for homemade)
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
4 tsp melted ghee, to serve
TO SERVE
Indian flatbreads
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