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    You are in: Home / Recipes / Dal Makhani (Spicy Black Lentils) Recipe
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    Dal Makhani (Spicy Black Lentils)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Sana's Note:

    I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.

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    Units: US | Metric


    1. 1
      Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
    2. 2
      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.
    3. 3
      Heat the butter in a pan and add the cumin seeds.
    4. 4
      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.
    5. 5
      Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
    6. 6
      Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
    7. 7
      Add the cream and mix well.
    8. 8
      Garnish with the cilantro and serve hot.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on December 21, 2014


      Definitely delicious, tasty and warm. Like sldumont I used "ready to eat" beluga lentils, since "black" lentils are very difficult to find in the UK, and thus I skipped steps 1 and 2. Also our cumin seeds don't really "crackle" much, so I fried them for about 10 minutes and then gave up.<br/><br/>It's not clear to me what kind of "tomato puree" the recipe is using, because for us that's the concentrated stuff in tubes, so I added a liberal squirt of that and plenty of water. I like sldumont's idea of using coconut milk for a vegan version, I'll have to try that.<br/><br/>Inspired by a BBC recipe ( I added ground cumin and lemon juice (and also a little garam masala powder) when the onions were already brown, and it worked out even better!

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    • on November 13, 2012

      Delicious. I've been looking around for a good dal makhani recipe because I spend way too much in restaurants- I crave it all the time! I went with this recipe because of the review saying it's "just like in the restaurant-" it is! The packaging on my lentils told me to cook them for ten minutes, but that was definitely wrong because even after 30 minutes, my lentils were a lot firmer than they should have been. I also skipped the peppers since I didn't have any. However, the recipe turned out absolutely fantastic! Next time I'll cook the lentils longer to make sure the texture is right, but I'll definitely be making this many more times. Thank you for sharing!

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    • on July 12, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Dal Makhani (Spicy Black Lentils)

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.9
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 14.2 g
    Cholesterol 72.6 mg
    Sodium 162.4 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 14.1 g
    Sugars 7.5 g
    Protein 13.1 g

    The following items or measurements are not included:




    ginger-garlic paste

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