Dal Makhani (Indian Lentils)

May 15, 2023May 15, 20230 14
Delicious and Flavorful Dal Makhani Recipe for Your Dinner
in Indian

Prep

20 min

Cook

1 hr 30 min

Ready In

1 hr 50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup lentils
1/4 cup dry kidney beans ( optional )
water to cover
5 cups water
2 tablespoons salt
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick , broken
4 bay leaves
6 whole cloves
1 1/2 tablespoons ginger paste
1 1/2 tablespoons garlic paste
1/2 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
1/4 cup butter
2 tablespoons dried fenugreek leaves ( optional )
1/2 cup cream ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
330
Sugar
5g
Fat
17g
Dal Makhani is a popular Punjabi dish made with lentils, kidney beans, and a variety of aromatic spices. It is a comforting, flavorful dish that is enjoyed by many throughout India and around the world. The dish originated from the northern part of India and is a staple in many homes and restaurants. The lentils and kidney beans are simmered in a fragrant spice blend, giving the dish a rich and complex flavor. Dal Makhani is often served with rice or naan bread and is perfect for a cozy dinner at home with friends and family. Try making this delicious and nutritious dish for your next meal!

Instructions

1.Rinse the lentils and kidney beans together in a large bowl, and then soak them in water for at least 6 hours or overnight.
2.Discard the soaking water and place the lentils and kidney beans in a large pot with 5 cups of fresh water.
3.Add 2 tablespoons of salt and bring to a boil. Reduce heat to low, cover the pot and let it simmer for 1 hour or until lentils and beans are very tender.
4.Add 2 tablespoons of oil to a large saucepan and heat it over medium heat. Add cumin seeds and stir for 30 seconds.
5.Add cardamom pods, broken cinnamon stick, bay leaves, and cloves. Stir for another 30 seconds.
6.Add ginger paste, garlic paste and cook for 1 minute.
7.Add ground turmeric, cayenne pepper, canned tomato puree, chili powder, and ground coriander. Stir well and cook for 5 minutes on medium heat, stirring occasionally.
8.Add the cooked lentils and beans to the saucepan and mix well. Add 1/4 cup of butter, dried fenugreek leaves, and cream. Mix gently and let it simmer for 15-20 minutes, stirring occasionally.
9.Serve hot with rice or naan bread.

PROS

Dal Makhani is an excellent source of protein and dietary fiber.
The lentils and kidney beans are low in fat and calories, making this dish a healthy choice for vegetarians.
It is easy to make and can be served as a main course or side dish during any meal.

CONS

This dish can be high in sodium due to the addition of salt and canned tomato puree.
Those with kidney problems or hypertension may need to limit their intake.
Additionally, the addition of butter and cream in this recipe can increase the calorie and fat content of the dish.

HEALTH & BENEFITS

Dal Makhani is rich in protein, dietary fiber, and essential vitamins and minerals. Lentils and kidney beans have been linked to reducing the risk of heart disease, promoting weight loss, and improving digestive health. The spices used in this recipe, such as cumin, ginger, and garlic, have anti-inflammatory properties that can help to reduce inflammation in the body.

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