Main courses
Dal makhani – slow simmered lentils
A hearty dal makhani is stewed with black lentils and beans, and finished with butter and cream. Serve with rice or naan bread.
150 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 250 g black urad dal lentilssoaked overnight
- 80 g kidney beanssoaked overnight
- 1.5 l water
- 30 g butter
- 1 piece onionfinely chopped
- 2 piece a clove of garlicfinely chopped
- 20 g fresh gingergrated
- 400 g crushed tomatoes
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt
- 1 dl whipping cream
- fresh corianderfor serving
Method
- Rinse the soaked lentils and beans. Boil them in water until soft, about 60-75 minutes. Add water if necessary.
- Melt the butter in a saucepan. Saute the onion until soft. Add garlic and ginger.
- Mix in crushed tomatoes, cumin and salt. Simmer for 10 minutes.
- Add the cooked lentils and beans and a few deciliters of cooking stock. Crush some of the lentils with a spoon.
- Simmer on very low heat for at least 45 minutes, stirring occasionally.
- Add garam masala and cream. Heat for another 5 minutes and finish with cilantro.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- black urad dal lentils · Suitable nutrition data was unavailable for this ingredient or product.
- fresh ginger · Suitable nutrition data was unavailable for this ingredient or product.
- ground cumin · Suitable nutrition data was unavailable for this ingredient or product.
- garam masala · Suitable nutrition data was unavailable for this ingredient or product.
- fresh coriander · Suitable nutrition data was unavailable for this ingredient or product.
Notes
- Slow simmering deepens the flavour; add water if the stew becomes too thick.