A warming and comforting classic that is perfect for festive celebrations, Sachins’ Dal Makhani is a firm favourite amongst the restaurant’s vegetarian customers, featuring hearty and rich lentils cooked slowly in flavourful spices.

Ingredients:

500g of whole urad dal

1 medium onion, finely chopped

2 tablespoons of tomato purée

Pack of slightly salted butter

50ml of single cream

2 teaspoons of Kashmiri chilli powder

2 teaspoons of Garam Masala

Half a teaspoon of Haldi

Ginger/garlic paste

Sliced fresh ginger to garnish

Instructions:

1.) Wash and rinse whole black urad dal (whole black lentil). If you are wanting to make a traditional Punjabi Dal Makhani, you can add kidney beans. Soak in 3 cups (750ml) water overnight.

2.) In the morning, drain the water in which the dal was soaked. Transfer the dal to a pressure cooker (if you don’t have one you can use a thick heavy pan with a lid). Add around 3 cups (750ml) of water. Pressure cook on high-medium heat for 6 whistles, then lower the heat to low-medium and cook for another 10 minutes.

You’ll have to cook the lentils in a pan for around an hour.

3.)To make the masala, in a large pan, heat 2 tablespoons of butter or a couple of spoons of veg oil. Using butter will make the lentils even more decadent.

4.) Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until they go light golden brown. Keep stirring it continuously so that it doesn’t burn and keep the heat on medium.

5.) Add the ginger/garlic paste and cook for 1 to 2 minutes and keep stirring to avoid the onion sticking to the bottom of the pan.

6.) Add two tablespoons of tomato puree and cook for 2 or 3 minutes.

7.) Now add half a teaspoon of Haldi, 2 teaspoons of Kashmiri chilli powder and two teaspoons of Garam Masala.

8.) Add the boiled lentils to the masala along with 50ml of cream and at least a quarter pack of slightly salted butter. Cook for a further 30 minutes on slow heat. Keep stirring as you don’t want it to stick to the bottom of the pan.

9.) Once it’s ready, garnish with some cream and slices of fresh ginger.

For almost 40 years Sachins – based on Forth Banks in Newcastle City Centre – has been committed to culinary excellence, drawing inspiration from traditional Indian recipes and bringing a modern twist to tantalise taste buds.

Book a table at Sachins today by calling 0191 232 4660 or visit their website here: https://sachins.co.uk/