Dal Makhani (Spicy Black Lentils)

"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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Ready In:
1hr
Ingredients:
18
Serves:
4
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ingredients

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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

  1. 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!
     
  2. Chef Bill Bear
    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!
     
  3. 504Jeana
    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.
     
  4. Sarah S.
    Wow! Delicious recipe! I tried hard not to deviate but I was missing some things (like cinnamon sticks so used ground spice.) It still came out amazing. Thank you for sharing this.
     
  5. kbrapport
    Great recipe. Can't wait to make this for my family. More recipes like this will always be appreciated.
     
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Tweaks

  1. sldumont
    I used beluga lentils and left them a little firmer than the recipe recommended. I also used coconut milk instead of cream and butter to make it a vegan dish. It was beautiful and delicious served with coconut rice! I can't wait to make it again.
     
  2. 504Jeana
    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 :).
 
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