Dal Makhani (Creamy Black Lentils Indian Style)
Let yourself be enchanted by this Dal Makhani, an iconic dish from Punjab that warms the soul and the taste buds. This traditional Indian recipe is a stew of black lentils and red kidney beans, slowly cooked in a creamy tomato sauce with mild spices, then enriched with a touch of cream for a velvety texture. Every spoonful is a journey to the heart of India, where the aromas of cumin and garam masala dance in harmony. It's a comforting dish, perfect for a dinner with friends or family, and it pairs wonderfully with basmati rice or warm naans. You'll see, it's a real hug in a bowl!
Ingredients
- black lentils (urad dal)200 g
- dried red kidney beans (rajma)50 g
- clarified butter (ghee) or oil3 tablespoons
- onion1 medium, finely chopped
- garlic cloves4, crushed
- fresh ginger grated1 piece of 2 cm
- canned crushed tomatoes400 g
- heavy cream100 ml
- ground cumin1 teaspoon
- garam masala1 teaspoon
- turmeric1/2 teaspoon
- red chili powder (optional)1/2 teaspoon
- saltto taste
- water1 liter
- fresh cilantroa few sprigs for garnish
Instructions
- 1
The night before, soak the black lentils and red kidney beans in cold water. The next day, drain and rinse them.
- 2
In a large pot, heat the ghee over medium heat. Add the onion, garlic and ginger, sauté 5 minutes until the onion is translucent.
- 3
Add the crushed tomatoes, cumin, garam masala, turmeric, chili powder and salt. Mix and cook 5 minutes, stirring.
- 4
Add the drained lentils and beans, then pour in the water. Bring to a boil, reduce heat, cover and simmer 45 minutes, stirring occasionally, until the legumes are tender.
- 5
Stir in the heavy cream, mix gently and heat for another 5 minutes. Adjust seasoning.
- 6
Serve hot, garnished with fresh cilantro, accompanied by basmati rice or naan.
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