Black Gram Beans in Cream Sauce (dal Makhani)

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Total Time
1hr 10mins
Prep
30 mins
Cook
40 mins

Adapted from Chef Nanda Kishore of Tiffin Restaurant in Chicago. Plan ahead, overnight soaking time.

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Ingredients

Nutrition

Directions

  1. Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
  2. Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
  3. Serve over cooked rice; garnish with cilantro and ginger.
Most Helpful

5 5

This recipe is filling and tasty. It goes well with naan. I made some changes by adding some dried kidney beans (1/4 of a pound) along with the black urad and cooking it with 5 cloves of garlic with plenty of water in a pressure cooker. I also omitted the garam masala and added only the ground cumin, red chilli powder and salt, along with adding one chopped tomato, thinly sliced onion and fat-free half and half. It was better the next day after it sat in the refrigerator-thank you Hey Jude for sharing this recipe.

4 5

I think this is the most perfect combination i have seen on the net..i love it