Dal Makhani

Whole black lentils and kidney beans slow-cooked overnight with butter, cream, and tomatoes in a smoky tandoor.

Ingredients

• 400g large prawns
• 1 cup flattened rice (poha)
• 1 tbsp curry leaves
• 2 tsp garam masala
• 2 tbsp neutral vegetable oil
• a generous handful of cauliflower florets
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 500ml chicken stock
• 1 tsp ground coriander
• 200g potatoes
• a generous spoonful of ghee

Instructions

1. 1

   Pat the basmati rice dry, season generously with salt, pepper, and ground cumin, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the basmati rice until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and crushed green cardamom pods over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red chili powder and green chilies, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the basmati rice to the pan, pour in the whole milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the basmati rice is tender and cooked through, roughly 8 hrs.

7. 7

   Stir in the plain yogurt, taste, and adjust the seasoning with salt and pepper as needed.

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