Dal Makhani (Spicy Black Lentils)
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 3⁄4 cup whole black lentils (whole urad)
- 2 tablespoons kidney beans
- 1 teaspoon cumin seed
- 2 green chilies, slit
- 1 stick cinnamon
- 2 cloves
- 3 cardamoms
- 1⁄2 cup onion, finely chopped
- 1⁄2 teaspoon ginger-garlic paste
- 1 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 1 1⁄2 cups fresh tomato puree
- 3⁄4 cup cream
- 2 cups water, to boil the lentils in
- 3⁄4 cup water
- 3 tablespoons butter
- 2 tablespoons chopped fresh coriander
- salt
directions
- Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
- Add the cream and mix well.
- Garnish with the cilantro and serve hot.
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Reviews
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I love cooking and following recipes. Often recipes are hit and miss, but this dish is fantastic! So yummy and delicious. I used 3 tablespoons of ghee and made it super HOT by adding half a habanero pepper and 1/8 t. of cayenne pepper rather than chili powder. I probably won't make it as hot the next time around and will definitely make it again. Thank you for sharing!
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This was the closest recipe to what I have had in restaurants. I guess it is the Punjabi recipe that I like. Anyway, like other reviewers, I had to substitute ground for fresh, but it came out brilliantly! I can fully understand why this dish has become comfort food for some. Now one of my favourites! Thanks!
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Very yummy and pretty simple. The hardest part for me was converting what whole spices equaled ground. I made a few changes based on what I had in my pantry. I used bell pepper and cayenne pepper instead of the green chilies. I used ground for all the spices except clove. I used extra onion. I also used 4 garlic cloves and an 1.5 in piece of ginger instead of the paste. I used tomato paste and water instead of puree. Milk instead of cream. And (by mistake) cilantro instead of coriander. It was awesome. We all had seconds and even my 1 year old loved it. The dog won't even get a taste.
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Tweaks
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Very yummy and pretty simple. The hardest part for me was converting what whole spices equaled ground. I made a few changes based on what I had in my pantry. I used bell pepper and cayenne pepper instead of the green chilies. I used ground for all the spices except clove. I used extra onion. I also used 4 garlic cloves and an 1.5 in piece of ginger instead of the paste. I used tomato paste and water instead of puree. Milk instead of cream. And (by mistake) cilantro instead of coriander. It was awesome. We all had seconds and even my 1 year old loved it. The dog won't even get a taste.
RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).