Main course · Pakistani

Maa Ki Daal with Butter and Cream (Whole Black Lentil Daal) with Rice

Name: Maa Ki Daal with Butter and Cream (Whole Black Lentil Daal) with Rice
Total time: 70 min
Yield: 4
Cuisine: Pakistani
Ingredients: 200 g dried black urad dal; 100 g red kidney beans; 300 g basmati rice; 1 onion, finely chopped; 2 tbsp butter; 3 tbsp double cream; 4 garlic cloves; 15 g fresh ginger, grated; 1 tsp chilli powder; 200 g chopped tomatoes

70 min Serves 4 ~598 kcal/serving ~£4.80 (£1.20/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

200 g dried black urad dal
100 g red kidney beans
300 g basmati rice
1 onion, finely chopped
2 tbsp butter
3 tbsp double cream
4 garlic cloves
15 g fresh ginger, grated
1 tsp chilli powder
200 g chopped tomatoes

Nutrition (per serving)

Calories: 598 kcal
Protein: 21.7 g
Carbohydrate: 88.7 g
of which sugars: 5.4 g
Fat: 13.1 g
of which saturates: 7.3 g
Fibre: 13.2 g
Salt: 0.32 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Rinse the dried black urad dal and red kidney beans, then put them in a pan with 1 litre water. Bring to the boil, cover and simmer for 50 minutes, topping up with water as needed, until completely soft and starting to break down.
2
Meanwhile, cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
3
Melt half the butter in a small pan and fry the onion for 6 minutes until golden, then add the garlic cloves and fresh ginger and fry for 1 minute.
4
Stir in the chilli powder and chopped tomatoes and cook for 5 minutes until softened.
5
Tip this into the cooked lentils along with the remaining butter and mash some of the lentils against the side of the pan. Simmer for 10 minutes, stirring often, until thick and creamy.
6
Stir in the double cream, simmer for 2 minutes more and serve with the rice.

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