Dal Makhani (Indian Lentils)

Dal Makhani (Indian Lentils)

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    4 h 15 m
SOGOLONDJATA
Recipe by  SOGOLONDJATA

“Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  2. Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  3. Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  4. Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  5. Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

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Reviews (8)

Rate This Recipe
takelondon
6

takelondon

I have to agree with cengelberg, the recipe shown is far too salty. I made the recipe for 6 people and it called for 2 tablespoons of salt, but change that to 2 teaspoons and you'll be fine. I also used canned kidney beans instead of dry, so if you go my way be sure to drain the excess water after cooking the lentils and beans or you'll end up with dal makhani soup.

cengelberg
5

cengelberg

I think the recipe would have turned out great if much less salt was used. I adjusted the recipe for 16 people and it called for 1/3 cup salt. It was extremely salty. Tried to reduce salt by adding potatoes with minimal results. I would recommend at least halving the salt content and work up from there.

Citizenjane
2

Citizenjane

I also cut the salt - 2tsp works great. I have most of these spices in my cupboard, but I was missing a few - didn't matter. I also used ghee instead of butter, which is the magic answer for me. Get it at Indian grocers, Trader Joe's, or make some clarified butter yourself. It's worth it. Very rich and warm - and delicious with basmati rice. Note: I removed the bay leaves before eating.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 34.2 g
  • 11%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 2718 mg
  • 109%

Based on a 2,000 calorie diet

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Indian Style Basmati Rice

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