Indish’s Dahl Makhni


As autumn rolls in, it’s high time we start stocking our cupboards and recipe bookmarks with the ingredients for hearty soups and stews! Enjoy this delicious recipe for a traditional Dahl Makhni, courtesy of Chef Pandish at Indish.


10 g green dahl

10 g chickpeas

10 g black dahl

10 g red beans

1 tablespoon tomato paste

1 tablespoon cooking cream

30 g ginger-garlic paste

30 g butter

1 tablespoon tomato sauce

10 g chopped onions

Pinch of salt

Pinch of pepper

Pinch of red chili powder

1/2 teaspoon cardamom powder

1/2 teaspoon kastori methi

1 teaspoon garam masala

1 teaspoon chicken stock


Pre-soak the dahl in water for four hours and then boil for 45 minutes on medium heat.

Add the butter to a heavy bottomed pan, then the ginger garlic paste, followed by the tomato sauce.

Keep stirring on moderate heat for 3 minutes, and then add the spices.

Stir for 1 minute. Add the dahl and the rest of ingredients and stir for 3 minutes on low heat.

Serve with naan bread.

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