Dal Makhani (Spicy Black Lentils)

READY IN: 1hr
Recipe by Sana7149

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.

Top Review by valfaro

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!

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a