Dhal Makhani

I had this at the Bangalore Express, a strange restaurant, in which diners sit in booths set on top of each other, sort of like bunk beds. The waiters have to climb ladders to serve the diners at the top. This was ordered by a Pakistani friend and when it arrived; our Indian friend said “This should be good.” He was right – It was.

400g Urad dhal rinsed

2 tbsp vegetable oil

3 onions sliced

2 cloves garlic, crushed

5 green cardamom pods

1 stick of cinnamon (about 3 cm long)

4 cloves

¼ tsp pepper

1 tsp cumin

2 tsp chilli powder

3 green chillies, chopped

1 tsp grated ginger

2 tbsp single cream

Soak the dhal for 30 mins, and drain. Place in a heavy based pan and cover with water. Season and cook for 20 mins or until most of the water has cooked off.

It’s a bit of a gamble, whether the boy will like this – my only point of reference is that he likes baked beans!

Heat the oil in a frying pan and cook the onions until golden. Set half aside for garnish. Add the garlic to the remaining half and give it another minute or so.

Remove the seeds from the cardamom and place in a mortar with the cinnamon and cloves. Pound to a powder. 

Tip the dhal into the pan with the onions and fry lightly. Add 250ml water and the ground spices, along with the chillies and ginger. Cook over a low heat until the sauce thickens. Stir in the cream and garnish with the reserved onions.

We’re having with warm naan bread and a salad of thinly sliced onion, carrot, cucumber and radish, dressed with lemon juice.