Dal Makhani

• 1 cup black lentils, picked over and rinsed
• 1 cup kidney beans, cooked (or canned)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tomato, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Combine black lentils and 3 cups of water in a large pot. Bring to a boil, then reduce heat and simmer for 45 minutes, until lentils are tender.
2. 2 In a separate pan, melt butter over medium heat. Add onions and sauté until golden.
3. 3 Add garlic and ginger, cooking for another minute until fragrant.
4. 4 Stir in cumin, coriander, turmeric, and chili powder, cooking for 30 seconds.
5. 5 Add diced tomatoes and cook until softened.
6. 6 Drain the cooked lentils and add them to the onion mixture along with the kidney beans.
7. 7 Simmer for 20 minutes, stirring occasionally.
8. 8 Stir in heavy cream and adjust seasoning with salt.
9. 9 Simmer gently for another 5 minutes until well combined and heated through.
10. 10 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Medium skillet

Variations

• For a vegan version, substitute butter and cream with coconut oil and coconut milk.

Substitutions

• If black lentils are unavailable, use brown lentils, adjusting the cooking time.
• Canned kidney beans can replace dried ones for convenience.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• For an even creamier texture, let the dal rest overnight in the fridge before reheating.
• Add a splash of water if the dal becomes too thick while reheating.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat with a bit of water or cream.

Serving Suggestions

• Serve with steamed basmati rice and warm naan bread.
• Pairs beautifully with a side of cucumber raita.

FAQ