This recipe calls for Medium Squeezy Spice Paste
13 expertly blended spices with cumin, coriander and black pepper.
Black Daal (Dal Makhani)
An incredibly fast shortcut to a delicious & authentic Black Daal, using Patak’s Medium Squeezy Paste.
Ingredients
Serves 4 people
- 1tbsp Vegetable Oil
- 4tbsp Patak’s Medium Squeezy Paste
- 300ml Water
- 3tbsp Tomato Puree
- 2 packs of Cooked Black Lentils (i.e Beluga or Puy)
- 1 Can Kidney Beans, drained
- 50g Butter
- 125ml Double Cream
- Salt
- 10g Fresh Coriander, chopped (optional)
Method
- HEAT oil in a pan and add Patak’s Medium Squeezy Paste. Add 50ml water, stir then cook on medium heat till all of the water evaporates.
- ADD the tomato puree, packet lentils, drained red kidney beans and the remaining 250ml water. Move to a high heat, mix well, and bring to boil.
- REDUCE the heat to medium and cook for 10 MINS, stirring frequently.
- STIR in the butter and double cream and simmer for another 8 MINS before seasoning to taste and serving with a little drizzle of cream and coriander.
-
Serves 4 people
- 1tbsp Vegetable Oil
- 4tbsp Patak’s Medium Squeezy Paste
- 300ml Water
- 3tbsp Tomato Puree
- 2 packs of Cooked Black Lentils (i.e Beluga or Puy)
- 1 Can Kidney Beans, drained
- 50g Butter
- 125ml Double Cream
- Salt
- 10g Fresh Coriander, chopped (optional)
-
- HEAT oil in a pan and add Patak’s Medium Squeezy Paste. Add 50ml water, stir then cook on medium heat till all of the water evaporates.
- ADD the tomato puree, packet lentils, drained red kidney beans and the remaining 250ml water. Move to a high heat, mix well, and bring to boil.
- REDUCE the heat to medium and cook for 10 MINS, stirring frequently.
- STIR in the butter and double cream and simmer for another 8 MINS before seasoning to taste and serving with a little drizzle of cream and coriander.
