Restaurant inspiration · Our own recipe
Dark lentils with tomato butter and chilli oil
Dishoom’s slow-cooked House Black Daal inspires this quicker version using cooked beluga lentils and creamy tomato butter.
An original WYNCH recipe idea inspired by Dishoom.
Ingredients
Serves 2
- 350 g cooked beluga lentils
- 1 shallot
- 1 garlic clove
- 1 tbsp tomato paste
- 25 g butter
- 1 tsp garam masala
- 100 ml cream
- 150 ml water
- 1 tbsp oil
- ¼ tsp chilli flakes
- salt
Method
- Finely chop shallot and garlic and soften in 15 g butter. Add tomato paste and garam masala and cook for 1 minute.
- Add lentils, cream and water. Simmer gently for 15 minutes, crushing a small portion of the lentils. Stir in the remaining butter and season.
- Briefly warm the oil with chilli flakes. Drizzle over the lentils and serve with naan or bread.
Which wine style works?
A soft Bordeaux Merlot with restrained oak complements the earthy lentils.
The inspiration
Dishoom · House Black Daal. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
