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Shahi Maanh Daal (creamy Black Lentils)

Name: Shahi Maanh Daal (creamy Black Lentils)
Cook time: 120 min
Total time: 120 min
Cuisine: International
Ingredients: 250g whole black Lentils, (sabut urad), washed; 1 medium Onion, diced; 2 cloves Garlic; 1 tsp. grated Ginger; 1 tsp. mustard oil; 75 ml Greek yogurt; 0.5 tsp. red Chilli powder; 0.5 tsp. flakes sea salt; 2 tbsp. Ghee; 1 Onion, diced; 1 medium Onion, diced; 1 tsp. finely chopped Ginger; 0.5 tsp. mild Chilli powder

Over a year ago 4,208 views

Cook: 120 mins

Main Course

Ingredients

250g whole black Lentils, (sabut urad), washed
1 medium Onion, diced
2 cloves Garlic
1 tsp. grated Ginger
1 tsp. mustard oil
75 ml Greek yogurt
0.5 tsp. red Chilli powder
0.5 tsp. flakes sea salt
2 tbsp. Ghee
1 Onion, diced
1 medium Onion, diced
1 tsp. finely chopped Ginger
0.5 tsp. mild Chilli powder

Accompaniment

Description

Rhodes Across India recipes

Method

1
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. 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.