Name: Dal Makhani (Indian Lentils)
Prep time: 15 min
Cook time: 120 min
Total time: 255 min
Ingredients: 1 cup lentils; 0.25 cup dry kidney beans; water to cover; 5 cups water; salt to taste; 2 tablespoons vegetable oil; 1 tablespoon cumin seeds; 4 cardamom pods; 1 cinnamon stick, broken; 4 bay leaves; 6 whole cloves; 1.5 tablespoons ginger paste; 1.5 tablespoons garlic paste; 0.5 teaspoon ground turmeric; 1 pinch cayenne pepper, or more to taste; 1 cup canned tomato puree, or more to taste; 1 tablespoon chili powder; 2 tablespoons ground coriander; 0.25 cup butter; 2 tablespoons dried fenugreek leaves; 0.5 cup cream

Dal Makhani (Indian Lentils)

4.5

(81)

61 Reviews

11 Photos

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.

Recipe by SOGOLONDJATA

Updated on August 16, 2022

close up view of Dal Makhani (Indian Lentils) in a metal pot

Prep Time:

15 mins

Cook Time:

2 hrs

Additional Time:

2 hrs

Total Time:

4 hrs 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 cup lentils
¼ cup dry kidney beans (Optional)
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves (Optional)
½ cup cream (Optional)

Directions

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.

Nutrition Facts (per serving)

390	Calories
22g	Fat
37g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 390
% Daily Value *
Total Fat 22g	28%
Saturated Fat 10g	52%
Cholesterol 48mg	16%
Sodium 420mg	18%
Total Carbohydrate 37g	13%
Dietary Fiber 16g	56%
Total Sugars 3g
Protein 13g
Vitamin C 8mg	39%
Calcium 111mg	9%
Iron 7mg	38%
Potassium 757mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.