indienne··moyen

Dal Makhani (Creamy Black Lentil Stew)

Name: Dal Makhani (Creamy Black Lentil Stew)
Cook time: 120 min
Total time: 120 min
Yield: 6 portions
Cuisine: indienne
Ingredients: 200 g black lentils (urad dal); 50 g dried red kidney beans; 2 medium onion; 6 garlic cloves; 30 g fresh ginger; 400 g crushed tomatoes; 3 tbsp clarified butter (ghee); 100 ml heavy cream; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp chili powder (optional); to taste salt; 1 L water; a few sprigs fresh cilantro

Looking for a comforting dish that hugs your soul? Let me tell you the story of this Dal Makhani, a creamy lentil stew straight from Punjab. Each spoonful is a caress: black lentils simmer long with red beans, absorbing the aromas of ginger, garlic and gentle spices. The touch of cream and ghee makes it incredibly velvety, like a hug on a plate. It's the kind of dish prepared with love and patience, one that perfumes your kitchen for hours and makes the whole family drool. A true Indian classic to serve with rice or bread, for a moment of pure bliss.

min(prep + cook 120)

6 servings

kcal

Ingredients

black lentils (urad dal)200 g
dried red kidney beans50 g
onion2 medium
garlic cloves6
fresh ginger30 g
crushed tomatoes400 g
clarified butter (ghee)3 tbsp
heavy cream100 ml
cumin powder1 tsp
coriander powder1 tsp
garam masala1 tsp
turmeric1/2 tsp
chili powder (optional)1/2 tsp
saltto taste
water1 L
fresh cilantroa few sprigs

Instructions

1
The night before, soak the black lentils and kidney beans in plenty of water. The next day, drain and rinse them.
2
In a large pot, put the lentils and beans with 1 liter of fresh water. Bring to a boil, skim, then reduce heat and simmer covered for 1.5 hours on low heat, until legumes are very tender.
3
Meanwhile, finely chop the onions, crush the garlic and grate the ginger. Heat ghee in a pan, fry onions until golden. Add garlic, ginger, then spices (cumin, coriander, turmeric, chili) and cook for 2 minutes.
4
Add crushed tomatoes and simmer for 10 minutes until sauce thickens. Pour this mixture into the pot of cooked lentils. Salt and mix well.
5
Simmer the dal on very low heat for another 30 minutes, stirring occasionally. Slightly mash some lentils with a spoon to thicken texture. Stir in heavy cream and garam masala, then cook for 5 more minutes.
6
Serve hot in bowls, garnished with chopped fresh cilantro and a drizzle of cream. Accompany with basmati rice or naan bread.

#dal makhani #lentilles noires #ragoût de lentilles #cuisine indienne #plat végétarien #recette réconfortante

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