Description
You have probably ordered it at an Indian restaurant: dal makhani, whole black lentils and red kidney beans simmered for hours with tomato, butter and cream until they turn rich and silky.
Ingredients
For the Lentils
- 1 cup (200 g) whole black lentils (sabut urad), rinsed
- 1/4 cup (45 g) dried red kidney beans, rinsed
- 5 cups (1.2 L) water
- 1 tsp salt
For the Dal
- 3 tbsp butter
- 1 tbsp neutral oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, slit lengthwise (optional)
- 1 cup (240 g) tomato puree
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1/2 cup (120 ml) heavy cream
- Salt, to taste
Instructions
TO COOK THE LENTILS
Soak the lentils and kidney beans together in plenty of cold water overnight, at least 8 hours. Drain.
Put them in a pressure cooker or Instant Pot with the 5 cups of water and the salt. Cook at high pressure for 35 minutes, then let the pressure release naturally. Or boil them hard for 10 minutes, which makes the kidney beans safe to eat, then simmer in a covered pot for 2 to 2 1/2 hours, adding water as needed, until completely soft.
To Make the Dal
Heat the butter and oil in a large, heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and cook for 10 minutes, until golden.
Stir in the ginger-garlic paste and green chili and cook for 1 minute. Add the tomato puree and chili powder and cook for 8 to 10 minutes, until the oil separates from the sauce.
Add the cooked lentils and beans with all of their liquid. Simmer over low heat for 30 to 45 minutes, stirring often and mashing a few lentils against the side of the pot, until thick and creamy. Add a splash of hot water if it gets too thick.
Stir in the garam masala, crushed fenugreek leaves and cream and simmer for 5 minutes. Taste and add salt. Serve hot.
Notes
- Keeps 4 days in the fridge and 3 months in the freezer. It thickens as it sits, so thin it with a splash of water when you reheat it.
- Whole black lentils (sabut urad) are sold at Indian grocers and online. Black beluga lentils are a different lentil and will not give the same creamy result.
- The times above use a pressure cooker. Cooking the lentils on the stove adds about 1 1/2 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Comforting Soups
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Fat: 15 g
- Carbohydrates: 28 g
- Protein: 10 g