Shahi maanh daal (creamy black lentils)

Method

1. Tip the lentils into a heavy-bottomed large pan and stir in the onion, garlic, ginger and mustard oil. Pour over about 2 litres of cold water and bring to a boil. Turn down the heat and simmer until the lentils have softened and lost their shape.

2. Whisk in the yogurt, red chilli and salt and continue cooking for a further 10 minutes.

3. In a separate pan, warm half the ghee and sprinkle in the asafoetida. Cover and gently fry over a low heat for 1 minute. Asafoetida is a resin with a pungent aroma - don't be generous with the quantity you add, a little goes a very long way. Pour this into the dal.

4. Add the whole prunes to the dal and simmer for another 5 minutes.

5. Heat the remaining ghee in a small frying pan and fry the onions until golden. Stir in the ginger and cook for a further minute. Take the pan off the heat, stir in the mild chilli powder, and add everything to the hot lentils. Stir well and serve with hot naans or chappatis.

About Manjit Gill
With over three decades of culinary experience behind him, Manjit Gill has made cooking his life’s passion. He has specialised in European and north Indian cuisine. In January 2007, he received a “Life Time Achievement” national award from the Ministry of Tourism, Govt. of India. He currently works as a corporate chef for the luxury hotel company, ITC WelcomGroup.

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Ingredients

250g whole black Lentils, (sabut urad), washed
1 medium onion, diced
2 garlic cloves
1 tsp grated ginger
1 tsp mustard oil
75ml Greek yogurt
1/2 tsp red chilli powder
1/2 tsp sea salt flakes
2 tbsp Ghee
1/4 tsp Asafoetida, (hing), available from Indian shops
12 prunes, pitted
1 onion, diced
1 medium onion, diced
1 tsp finely chopped Ginger
1/2 tsp mild chilli powder, (deghi mirch)

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