Silky Spice Lentils
A rich and creamy Dal Makhani recipe featuring slow-simmered black lentils and kidney beans cooked with aromatic spices, butter, and cream.
Equipment
- Large bowl for soaking
- Pressure cooker or large pot
- Large pan or deep skillet
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Knife and Cutting Board
Ingredients
Main Ingredients
- 1 cup whole black lentils (urad dal), soaked overnight
- ¼ cup kidney beans (rajma), soaked overnight
- 3 cups water (for pressure cooking)
- 3 tbsp butter
- 1 tbsp ghee (clarified butter)
- 1 medium onion, finely chopped
- 2 tsp ginger-garlic paste
- 1 cup tomato purée
- ½ tsp turmeric powder
- 1 tsp red chili powder Adjust to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- ½ cup heavy cream (or cashew cream for a lighter option)
- 1 tsp Kasuri methi (dried fenugreek leaves), crushed (optional)
Instructions
- Drain the soaked lentils and kidney beans. Transfer them to a pressure cooker with 3 cups of water and a pinch of salt. Cook for 3–4 whistles or until the lentils and beans are tender.
- In a large pan, melt the butter and ghee over medium heat. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute.
- Add the tomato purée, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Cook for 5–7 minutes, allowing the spices to bloom.
- Pour the cooked lentils and beans (along with their cooking liquid) into the pan. Stir gently to incorporate the masala. Reduce heat and let simmer for 20–25 minutes.
- Stir in the heavy cream and optional Kasuri methi. Simmer for another 10 minutes until the texture is creamy and flavors meld.
- Serve hot, garnished with fresh cilantro and a swirl of cream, alongside naan or basmati rice.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 14gFat: 14gSodium: 430mgFiber: 10g
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