Name: Creamy Dhal Makhani Recipe
Total time: PT30minutes
Yield: 2
Ingredients: 2 tbsp ghee or butter; 1 onion, very finely chopped; 5 garlic cloves, finely grated; 2 thumb-sized pieces ginger, finely grated; 2 green chillies, slit; 2 tbsp tomato purée; 1 tbsp Kashmiri chilli powder; 1 tbsp ground cumin; 1 tbsp ground coriander; ½ tsp ground fenugreek; 1 pouch Merchant Gourmet Puy Lentils; Water, as needed; 200g full-fat natural yoghurt; 1 tsp garam masala; Juice of ½ lime; Salt

Creamy Dhal Makhani Recipe

Rich, creamy and full of warming spices, this easy dhal makhani is comfort food at its finest. Merchant Gourmet Puy Lentils bring an earthy, satisfying texture, while yoghurt creates a velvety finish without hours of cooking. Served with paratha or rice, it’s a simple weeknight curry packed with authentic-inspired flavour.

Heat the ghee or butter in a heavy-based saucepan over a medium heat. Add the onion with a pinch of salt and cook gently until softened and lightly golden.
Stir in the garlic, ginger and green chillies. Cook for 1 minute until fragrant.
Add the tomato purée and cook for a further 2 minutes, stirring regularly, until it darkens slightly and the fat begins to separate.
Reduce the heat and add the Kashmiri chilli powder, cumin, coriander and fenugreek. Stir continuously for 1 minute to toast the spices.
Add the Merchant Gourmet Puy Lentils and enough water to loosen the mixture. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the lentils begin to soften into the sauce.
Remove the pan from the heat and gradually stir in the yoghurt until fully incorporated.
Return to a low heat and cook gently for 5 minutes, stirring regularly, until thick, glossy and creamy.
Stir through the garam masala and lime juice, then season to taste. Add a splash more water if needed to reach your preferred consistency.
Serve topped with fresh coriander alongside warm paratha or rice.