Black lentil Dal Makhani

barbara lentz


Great Indian dish


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16 Hr
1 Hr
Stove Top


  • 3/4 c
    black lentils ( urad dal)
  • 1 tsp
    kashmiri chili powder
  • 3 Tbsp
  • 1 medium
    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.

Printable Recipe Card

About Black lentil Dal Makhani

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Indian

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