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My review
Dal Makhani (Indian Lentils)
2
SOGOLONDJATA
"Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special."
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Ingredients
4 h 15 m servings 375Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 3649 Ratings
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Most helpful positive review
5/20/2014
My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. It's absolutely delicious!!! In fact my husband l...
Most helpful critical review
1/30/2013
I have to agree with cengelberg, the recipe shown is far too salty. I made the recipe for 6 people and it called for 2 tablespoons of salt, but change that to 2 teaspoons and you'll be fine. I a...
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1/30/2013
I have to agree with cengelberg, the recipe shown is far too salty. I made the recipe for 6 people and it called for 2 tablespoons of salt, but change that to 2 teaspoons and you'll be fine. I a...
5/20/2014
My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. It's absolutely delicious!!! In fact my husband l...
12/28/2012
I think the recipe would have turned out great if much less salt was used. I adjusted the recipe for 16 people and it called for 1/3 cup salt. It was extremely salty. Tried to reduce salt by add...
4/5/2014
I also cut the salt - 2tsp works great. I have most of these spices in my cupboard, but I was missing a few - didn't matter. I also used ghee instead of butter, which is the magic answer for m...
1/26/2014
Warning to anyone who wants to try this recipe: use 2 TEASPOONS salt - or even less and add as needed. The dish smelled and looked amazing and was absolutely delicious except for the extreme sal...
10/21/2014
While it isnt the best indian recipe its by far the worlds best lentil recipe but I didnt use much salt.
2/24/2013
This recipe was tried by my family during Phase 1 of South Beach. We did not use any of the optional ingredients and omitted the butter. We did add some butter flavor. We salt our meals at th...
1/11/2016
This dal makhani is awesome!!! Of course, the salt in the recipe was just an oversight. I used about 1 teaspoon and didn't miss it at all. I didn't have any kidney beans, so I just used a few...