dal makhani (indian lentils)

Name: dal makhani (indian lentils)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Cuisine: Indian
Ingredients: 1 cup Lentil (1 cup lentils); ¼ cup Red Kidney Beans (0.25 cup dry red kidney beans); 1 piece Water (water to cover + 5 cups water); 0 pinches Table Salt (table salt to taste); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tbsp Cumin Seeds (1 tablespoon cumin seeds); 4 pieces Cardamom (4 cardamom pods); 1 stick Cinnamon Stick (1 cinnamon stick, broken); 4 leaf Bay Leaves (4 bay leaves); 6 cloves Cloves (6 whole cloves); 1 ½ tbsp Bottled Ginger (1.5 tablespoons ginger paste); 1 ½ tbsp Garlic Paste (1.5 tablespoons garlic paste); ½ tsp Ground Turmeric (0.5 teaspoon ground turmeric); 1 pinch Cayenne Pepper (1 pinch cayenne pepper, or more to taste); 1 cup Tomato Purée (1 cup canned tomato puree, or more to taste); 1 tbsp Chili Powder (1 tablespoon chili powder); 2 tbsp Ground coriander (2 tablespoons ground coriander); ¼ cup Butter (0.25 cup salted butter); 2 tbsp Dried Fenugreek Leaves (2 tablespoons dried fenugreek leaves); ½ cup Heavy Cream (0.5 cup heavy cream)

135 minIndian

Servings6

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Vegetarian
Pescatarian

Ingredients

For 6 servings

Lentil1 cup · 1 cup lentils
Red Kidney Beans¼ cup · 0.25 cup dry red kidney beans
Water1 piece · water to cover + 5 cups water
Table Salt0 pinches · table salt to taste
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Cumin Seeds1 tbsp · 1 tablespoon cumin seeds
Cardamom4 pieces · 4 cardamom pods
Cinnamon Stick1 stick · 1 cinnamon stick, broken
Bay Leaves4 leaf · 4 bay leaves
Cloves6 cloves · 6 whole cloves
Bottled Ginger1 ½ tbsp · 1.5 tablespoons ginger paste
Garlic Paste1 ½ tbsp · 1.5 tablespoons garlic paste
Ground Turmeric½ tsp · 0.5 teaspoon ground turmeric
Cayenne Pepper1 pinch · 1 pinch cayenne pepper, or more to taste
Tomato Purée1 cup · 1 cup canned tomato puree, or more to taste
Chili Powder1 tbsp · 1 tablespoon chili powder
Ground coriander2 tbsp · 2 tablespoons ground coriander
Butter¼ cup · 0.25 cup salted butter
Dried Fenugreek Leaves2 tbsp · 2 tablespoons dried fenugreek leaves
Heavy Cream½ cup · 0.5 cup heavy cream

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Steps

1place lentils and red kidney beans in a large bowl; cover with plenty of water. soak for at least 2 hours or overnight. drain.
2cook lentils, red kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. remove from heat and set aside. keep the lentils, red kidney beans, and any excess cooking water in the pot.
3heat vegetable oil in a saucepan over medium-high heat. cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. stir to coat.
4stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. add chili powder, coriander, and butter; cook and stir until butter is melted.
5stir lentils, red kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. stir fenugreek into lentil mixture. cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. add cream and cook until heated through, 2 to 4 minutes.