Dal Makhani Spicy Black Lentils
Experience the rich, aromatic flavors of Dal Makhani Spicy Black Lentils, a classic North Indian dish that combines tender whole black lentils (urad dal) and kidney beans (rajma) in a luxuriously creamy, spiced tomato base. Slow-cooked to perfection, this recipe boasts a medley of bold spices like garam masala, turmeric, and red chili powder, balanced by the indulgent richness of butter and heavy cream. The addition of kasuri methi (dried fenugreek leaves) adds a subtle nutty flavor, while fresh cilantro provides a bright finishing touch. Perfect for cozy evenings, this hearty dish is best served with fluffy naan, roti, or basmati rice, making it an irresistible choice for lovers of authentic Indian cuisine.
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Recipe Information
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Kidney beans (rajma)
- 4 cups Water
- 2 tablespoons Butter
- 1 tablespoon Oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 inch piece Ginger, minced
- 2 medium Tomatoes, pureed
- 2 Green chilies, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (coriander), chopped
- 1 tablespoon Additional butter (optional for garnish)
Instructions
Rinse the black lentils and kidney beans thoroughly under running water. Soak them in enough water for at least 8 hours or overnight.
Drain the soaked lentils and kidney beans. Add them to a pressure cooker with 4 cups of water and a pinch of salt. Cook on medium-high heat for 8-10 whistles (or around 30-40 minutes) until soft. If using a pot, simmer until tender (this may take about 1.5-2 hours).
In a large pot or deep skillet, heat the oil and 2 tablespoons of butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, ginger, and green chilies. Cook for 1-2 minutes until fragrant.
Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook this mixture (masala) for 10-12 minutes, stirring occasionally, until the oil starts to separate from the spices.
Add the cooked lentils and kidney beans to the masala. Stir well and simmer on low heat for 25-30 minutes, stirring occasionally. If the consistency is too thick, add some water as needed.
Stir in the garam masala and kasuri methi. Cook for another 5-10 minutes, allowing the flavors to meld together.
Lower the heat and stir in the heavy cream. Simmer for 5 more minutes, ensuring the dal is creamy and well-blended.
Finish the dal by garnishing with chopped cilantro and an additional dollop of butter, if desired.
Serve hot with steamed rice, naan, or roti, and enjoy!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 26.1 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 548 mg | 42% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3908 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
