For a lighter version, you can omit the cream. If you can find Kasuri methi (fenugreek leaves), it will add a special flavor to the dish. Adjust the amount of cayenne pepper to your desired level of spiciness.
Dal Makhani (Indian Lentils)
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PREP TIME15 mins
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COOK TIME2 hrs
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TOTAL TIME4 hrs 15 mins
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SERVING6 People
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VIEWS264
Embark on a culinary journey to India with this luscious Dal Makhani. This creamy, comforting lentil dish, simmered in a rich tomato-based sauce infused with aromatic spices, will transport your taste buds to a realm of exquisite flavors. Perfect as a hearty main course or a delectable side, this Dal Makhani is sure to become a family favorite.
Ingridients
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Nutrition
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Carbohydrate37 g
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Cholesterol48 mg
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Fiber16 g
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Protein13 g
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Saturated Fat10 g
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Sodium420 mg
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Sugar3 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight.
02 Step
Recipe View Drain lentils and kidney beans. Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally. (Approximately 1 hour)
03 Step
Recipe View Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
04 Step
Recipe View Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop. (1-2 minutes)
05 Step
Recipe View Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown. (Approximately 1 minute)
06 Step
Recipe View Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
07 Step
Recipe View Stir tomato puree into spice mixture; cook over medium heat until slightly reduced. (Approximately 5 minutes)
08 Step
Recipe View Add chili powder, coriander, and butter; cook and stir until butter is melted.
09 Step
Recipe View Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low.
10 Step
Recipe View Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally. (Approximately 45 minutes)
11 Step
Recipe View Add cream and cook until heated through. (2-4 minutes)
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RECIPE REVIEWS
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Please Rate
Iva Hamill
Feb 20, 2025I substituted coconut cream for the heavy cream to make it vegan, and it was still delicious!
Suzanne Dicki
Dec 20, 2024Soaking the lentils overnight is crucial for the best texture.
Oswaldo Koepparmstrong
Nov 26, 2024Don't be afraid to experiment with the spices to find your perfect balance.
Abdul Kilback
Oct 18, 2024The instructions are very clear and easy to follow. Even a beginner cook can make this dish successfully.
Rosina Flatley
Sep 29, 2024I added a teaspoon of garam masala at the end for an extra layer of flavor.
Destinee Hartmann
Aug 30, 2024I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Isai Yundt
Jul 16, 2024I've tried many Dal Makhani recipes, and this one is the closest I've found to the restaurant version. The kasuri methi really makes a difference.
Adelia Harber
Feb 27, 2024This recipe is amazing! The flavors are so rich and complex. I've made it twice already, and it's a huge hit with my family.