black lentil dal makhani

Name: Black lentil Dal Makhani
Prep time: 16 h
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 3/4 cup(s) black lentils ( urad dal); 1 teaspoon(s) kashmiri chili powder; 3 tablespoon(s) butter; 1 medium onion diced; 1 tablespoon(s) grated ginger; 6 clove(s) garlic minced; 28 ounce(s) can whole peeled tomatoes; 2 teaspoon(s) ground cumin; 1 tablespoon(s) garam masala; 1/2 cup(s) red kidney beans; 1/2 cup(s) heavy cream

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barbara lentz

beulah, MI

Updated on Mar 3, 2021

Great Indian dish

Rate

prep time 16 Hr

cook time 1 Hr

method Stove Top

yield 4-6 serving(s)

Ingredients

3/4 cup black lentils ( urad dal)
1 teaspoon kashmiri chili powder
3 tablespoons butter
1 medium onion diced
1 tablespoon grated ginger
6 cloves garlic minced
28 ounces can whole peeled tomatoes
2 teaspoons ground cumin
1 tablespoon garam masala
1/2 cup red kidney beans
1/2 cup heavy cream

How To Make black lentil dal makhani

Step 1

Soak the black lentils in 3 cups water overnight. Cook the lentils in the same water with added salt and the chili powder until soft. About 45 minutes.

Step 2

In a large skillet add the butter. Add the onion, ginger and garlic and cook until the onions are soft. Crush the tomatoes with your hands and add them to the mixture. Add the cumin and garam masala and simmer for 20 minutes. Add the red kidney beans. Crush the black lentils a bit with the back of a spoon and add them with the water to the pan.
Step 3

Simmer another 10 minutes. Add the cream and simmer 5 more minutes. Serve with Basmati rice and naan if desired.
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