Indian Makhani Daal - Lower Fat Creamed Black Lentils

Name: Indian Makhani Daal - Lower Fat Creamed Black Lentils
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 15 oz black beans; 6 cup water; butter-flavored cooking spray; 1 tbsp ginger; 5 medium garlic cloves; 1 cup tomato sauce; 1 tbsp coriander; 1 tsp cumin; 0.5 tsp red cayenne pepper; 0.5 tsp garam masala; 1 tbsp cilantro; 0.5 cup low-fat whipping cream

Whipping cream, black beans and coriander come together in this South Asian dal, fragrant with ginger and cumin and simmered on the stove.

2 hr 20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

1
Rinse beans. Put beans and 4 cups of water into large pot. Heat to boiling. Reduce heat, cover and simmer for 30 minutes.
30 min
2
Stir in remaining water, mush beans and simmer for another 30 minutes. While beans are simmering, add cooking spray to pan and stir-fry garlic and ginger till golden brown.
30 min
3
Stir in tomato sauce and all spices except garam masaala and cilantro and simmer for 5 minutes.
5 min
4
Add tomato mixture to beans, mush beans and cook for another 20 minutes. Add garam masaala and whipping cream and boil down till consistency is to your liking. Add cilantro and serve.
20 min