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

review

Recipe by

barbara lentz

@blentz8

beulah, MI

Great Indian dish

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yield 4 -6

prep time 16 Hr

cook time 1 Hr

method Stove Top

Ingredients For black lentil dal makhani

3/4 c

black lentils ( urad dal)
1 tsp

kashmiri chili powder
3 Tbsp

butter
1 md

onion diced
1 Tbsp

grated ginger
6 clove

garlic minced
28 oz

can whole peeled tomatoes
2 tsp

ground cumin
1 Tbsp

garam masala
1/2 c

red kidney beans
1/2 c

heavy cream

How To Make black lentil dal makhani

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.

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.
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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black lentil dal makhani

Ingredients For black lentil dal makhani

How To Make black lentil dal makhani

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