If you have never tried Makhni Daal, you are in for a treat. These are actually tiny black beans and not lentils and have a delicious, rich flavour. This is typically a restaurant lentil curry and one of the most popular ones on the menu. As restaurants don’t turn off their tandoors (barrel shaped, charcoal-fuelled oven) at night they maximise efficiency and place a large pot of these beans on top to simmer, very slowly, overnight to cook them to plump perfection.
In the morning, the chefs make the tarka with lots of tomatoes, whole spices, ginger, garlic and a fair amount of cream and butter for which this dish is named. The Spice Tailor Black Makhni Daal is lighter than the restaurant versions but has deep rich flavour, a tangy creaminess, a slight smokiness and are absolutely delicious. It is addictive! Be warned.
Continue the restaurant experience by serving with The Spice Tailor flame-baked naans and some vegetable accompaniments or even some grilled Tandoori style chicken or lamb and a crunchy raita.