Dal Makhani (Indian Lentils) recipe
All Recipes Side Dish Beans and Peas
Ingredients
- 1 cup lentils ¼ cup dry kidney beans water to cover 5 cups water salt to taste 2 tablespoons vegetable oil 1 tablespoon cumin seeds 4 cardamom pods 1 cinnamon stick, broken 4 bay leaves 6 whole cloves 1 ½ tablespoons ginger paste 1 ½ tablespoons garlic paste ½ teaspoon ground turmeric 1 pinch cayenne pepper, or more to taste 1 cup canned tomato puree, or more to taste 1 tablespoon chili powder 2 tablespoons ground coriander ¼ cup butter 2 tablespoons dried fenugreek leaves ½ cup cream
Nutrition Info
- 389.6 caloriescarbohydrate: 37.1 gcholesterol: 47.5 mgfat: 21.5 gfiber: 15.6 gprotein: 13.2 gsaturatedFat: 10.4 gservingSize: -sodium: 420.2 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Dal Makhani (Indian Lentils)
Directions
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Place lentils and kidney beans in a large bowl, cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
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.
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.
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.
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.