Dal Makhani (Indian Lentils) Recipe

Recipesfull introduces to you: Indian Recipes. (Dal Makhani (Indian Lentils) Recipe). 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.

Brief

Prep 15 mins

Cook: 2hrs

Additional: 2hrs

Total: 4hrs15 mins

Servings: 6

Yield: 6 servings

Dal Makhani (Indian Lentils) Recipe

Ingredients

1 cup lentils

¼ 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 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

½ cup cream

Two-Ingredient Naan

World Cuisine

Directions

Step 1

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Nutritional Information

Dal Makhani (Indian Lentils) Recipe

Servings Per Recipe:6

Calories: 389.6

% Daily Value *

Protein: 13.2g 26%

Carbohydrates: 37.1g 12%

Dietary Fiber: 15.6g 62%

Sugars: 3g

Fat: 21.5g 33%

Saturated Fat: 10.4g 52%

Cholesterol: 47.5mg 16%

Vitamin A Iu: 1190.5IU 24%

Niacin Equivalents: 4.2mg 32%

Vitamin B6: 0.4mg 24%

Vitamin C: 7.8mg 13%

Folate: 194.6mcg 49%

Calcium: 110.9mg 11%

Iron: 6.8mg 38%

Magnesium: 86.5mg 31%

Potassium: 756.9mg 21%

Sodium: 420.2mg 17%

Thiamin: 0.3mg 26%

Calories From Fat: 193.3

*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.