Dal Makhani with Jeera Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 50 mldouble cream
• 1onion, finely diced
• salt to taste
• 100 gcanned diced tomatoes
• 30 gbutter
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced
• 100 gdry black lentils (urad dal), soaked overnight

Method

1. Drain the soaked black lentils and boil them in fresh water until soft.
2. Make the jeera rice by toasting the cumin seeds in a knob of the butter, adding the dry rice and water, then simmering until fluffy.
3. Melt the remaining butter in a pan. Sauté the diced onion and garlic until sweet and caramelized.
4. Add the canned diced tomatoes and garam masala to the pan, cooking until thick and aromatic.
5. Add the soft black lentils and a splash of water, simmering so the flavors meld. Mash some of the lentils to thicken.
6. Finish by folding the double cream through the thick dal.
7. Ladle over the fragrant jeera rice.