Dal Makhani (Black Lentils)

Dal Makhani (Black Lentils)

£11.00
🏆 🏆 Great Taste
Simmered Overnight
Dal Makhani (Black Lentils) - Mandira's Kitchen
Dal Makhani (Black Lentils) - Mandira's Kitchen
Dal Makhani (Black Lentils) - Mandira's Kitchen
Dal Makhani (Black Lentils) - Mandira's Kitchen

MANDIRA'S FAMILY RECIPE

Dal Makhani (Black Lentils)

★★★★★
833+ Google Reviews
“It’s like having your very own Indian Auntie fill your freezer with exquisite foods.”
Nigella Lawson
Two portions of black lentils, simmered with tomatoes, fresh ginger and fenugreek.
Description
Read More

How it tastes

Tastes of

Thick and glossy, Black lentils, Mild and slow

Feels like

Slow-simmered dal, Clove, Kasuri methi at the finish

🌶️ Mild – Delicately spiced, full of flavour with little to no heat.

Heat guide: 🌶 Mild · 🌶🌶 Medium · 🌶🌶🌶 Hot  —  made in a kitchen that handles gluten, nuts and dairy

The Full Course or a bundle below gets you most of the way.

✅ In Stock Dispatched Tue–Fri, frozen & insulated Quality guarantee
£11.00
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Best enjoyed with

Dal Makhani (Black Lentils) Lemon Rice Tamarind Chutney Palak Paneer Lehsuni Dal
Total for 5 items £11.00
Combos & Bundles   · feasts from £40
Date Night for Two A perfect feast of samosas, rice, your choice of mains,[...] £50.00
Family Feast for Four Your choice of mains with pulao, palak dal, samosas, na[...] £75.00
Six Friends for Dinner A generous spread of three mains and all the trimmings [...] £99.00
View all bundles
🔥

AWARDED & FEATURED

Fifteen Great Taste Awards

Before you order

You should know

Ingredients
Black Lentils, Red Onion, Tomatoes, Garlic, Ginger, Cream (Milk), Turmeric, Coriander, Chilli, Fenugreek, Butter (Dairy).
Allergens Info
Milk ** While we make all effort to avoid cross-contamination, please be aware that we do handle allergens in our kitchen.
Nutritional Information
Per 100g: Energy 1069 kJ / 255 kcal, Fat 21g (sat 13g), Carbohydrate 12g (sugars 1.5g), Fibre 4.6g, Protein 4.9g, Salt 1.08g (calculated)
Storage & Shelf Life
Store in the freezer. Once defrosted, keep refrigerated and consume within 48 hours. Do not refreeze. Best before: see pack.
Serving Suggestions
Remove the outer sleeve, then heat from frozen in the microwave, oven or on the hob for the time on the pack. Shake or stir halfway through, then cut open, make sure it's piping hot all the way through, and serve. They can be heated from frozen. If defrosted, keep in the fridge and use within 48 hours.

Why Mandira's

The difference you can taste

Frozen curry has a reputation. Ours was built to break it.

Mandira's Kitchen

The real thing

The usual

Supermarket & takeaway

A 400-year-old Surrey barn you can actually visit
An address on the back of the box
Mandira's own family recipes from Calcutta
A recipe written to hit a price point
Whole spices, ground fresh each morning
Pre-blended powder, shipped in bulk
Cooked properly, then frozen to hold the flavour
Cooked from frozen, or reheated twice
A chef with 15 Great Taste Awards and Nigella's nod
No one you'll ever meet
10 minutes from freezer to table
A 40-minute wait, or a delivery fee

The delivery

What arrives at your door

Blast-frozen the day it's cooked, packed in sheep's-wool insulation, straight into your freezer.

2 Portions

Feeds two as a main, or four as one dish among several.

6 Months In The Freezer

Freezing is the only preservative we use.

10 Minutes To Serve

Microwave 4 to 5 minutes, or 8 minutes on the hob.

Ingredients You Can Read

Black lentils, onion, tomato, garlic, ginger, cream and our spices.

The ritual

Dinner in ten minutes

No defrosting, no guesswork. From freezer to table in three steps.

Heat from frozen

Microwave 4 to 5 minutes, or tip into a pan for 8 minutes on the hob.

Stir halfway

Give it a stir midway and heat until piping hot throughout.

Serve

Spoon over rice, tear the naan. Dinner's done.

Our barn, our recipes

Cooked in a barn above Silent Pool

This gravy starts the way it did in Mandira's family kitchen in Calcutta: whole spices, toasted and ground the same morning, cream stirred in slowly so it never splits.

We cook in small batches in a 400-year-old barn in the Surrey Hills, then blast-freeze every pot the day it's made. Cooked, then frozen. That order is the whole point.

15Great Taste Awards
400 yrsof barn, give or take
850+verified reviews

Read our story

Our Mandira's Kitchen at Silent Pool

From the same pans

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🌶️ Mild – Delicately spiced, full of flavour with little to no heat.

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Feed the table

Feasts & bundles

Composed menus for two to six — most cross the £75 free-delivery line on their own.

Date Night for Two - Mandira's Kitchen

🌶️ Mild – Delicately spiced, full of flavour with little to no heat.

Date Night for Two

£50.00

View all Offers & Bundles

In their words

What people say

Collected on Google from people who ordered, cooked and ate.

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Our Dal Makhani, Simmered Slow the Way It Should Be

Dal makhani is the dish that taught us patience. We simmer whole black urad lentils and a handful of kidney beans for hours with tomato, ginger, butter and cream, until the whole pot turns dark, glossy and deeply savoury. A pinch of kasuri methi at the end is what makes people ask what the secret is. This is a black lentil dal cooked the long way, by hand, in the Surrey Hills. We don't churn out a curry.

HOW SPICY IS IT
Gentle. There is warmth and depth from the spices rather than heat, so dal makhani suits the whole table and sits happily next to a hotter curry.

WHAT IS IN IT
Black urad lentils, kidney beans, tomato, ginger, garlic, butter, cream and freshly ground spices. It contains dairy, so it is vegetarian rather than vegan. We cook in a kitchen that also handles gluten and nuts, so ring us if you have a serious allergy. Nothing artificial goes in.

HOW TO HEAT IT
Straight from the freezer, four to five minutes in the microwave or eight on the hob, stirring halfway. That is a proper dal makhani on the table in the time it takes to warm a naan.

WHAT TO SERVE WITH DAL MAKHANI
Rice or a warm naan and a squeeze of lemon. It is rich, so it stretches: a spoonful next to a drier meat curry rounds out a whole meal. Add a plate of onion bhajis and dinner for two is sorted.

WHY BUY OUR DAL MAKHANI
Fifteen Great Taste Awards sit behind our kitchen, and this dal makhani earns its place among them. We make it in small batches by hand and deliver it across the UK. Order yours and keep a good dinner within reach for the nights cooking from scratch is not going to happen.

Good questions

Before your first order

What is dal makhani made of?
Whole black urad lentils (black gram) slow-simmered with tomato, ginger, cream and butter until rich and dark.
Is dal makhani healthy?
It's high in plant protein and fibre from the black lentils; it's richer than other dals because of the cream and butter.
Is dal makhani vegetarian?
Yes, it's vegetarian. It contains dairy (cream and butter) so it is not vegan.
What do you serve with dal makhani?
Basmati rice, naan or roti; a squeeze of lemon lifts it.

Mandira's Kitchen

One less thing to cook tonight

Butter chicken from our barn to your freezer. Ten minutes from craving to table.