Dal Makhani (Spicy Black Lentils)
A Pakistani dal of lentils, kidney beans and green chilies, seasoned with cumin and cinnamon and simmered on the stove. It's finished with cilantro.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- medium
- 1
Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- 2
Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- 3
Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- 4
Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- 5
Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes. Add the cream and mix well.
- 6
Garnish with the cilantro and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
