Dal Makhani
A rich and creamy North Indian lentil dish made with whole black lentils, kidney beans, butter, cream, and aromatic spices, slow simmered to perfection for deep, comforting flavor.
Ingredients
Instructions
Drain the soaked lentils and kidney beans and set aside.
Heat a heavy bottomed pot over medium heat and add 2 tablespoons butter.
Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add chopped onion and cook until soft and lightly golden.
Stir in ginger, garlic, and green chili, cooking for another minute.
Add tomatoes, turmeric, ground coriander, and red chili powder. Cook until the mixture thickens and butter begins to separate slightly.
Add lentils, kidney beans, salt, and 3 cups water. Bring to a gentle boil.
Reduce heat and simmer uncovered for 60 to 75 minutes, stirring occasionally, until lentils are tender and the mixture is creamy.
Stir in yogurt and heavy cream.
Add remaining tablespoon of butter and garam masala. Simmer for 5 more minutes on low heat.
Garnish with fresh cilantro and serve hot.
Nutrition
- Serving Size
- 1 serving
- Calories
- 320 calories
- Sugar Content
- 6g
- Sodium Content
- 620mg
- Fat Content
- 16g
- Saturated Fat Content
- 9g
- Unsaturated Fat Content
- 6g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 34g
- Fiber Content
- 9g
- Protein Content
- 13g
- Cholesterol Content
- 35mg
