DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, 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, kidney beans, and any excess cooking water in the pot.
- Heat 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.
- Stir 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.
- Stir lentils, 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.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
DAL MAKHANI (SPICY BLACK LENTILS)
I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.
Provided by Sana7149
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
- Add the cream and mix well.
- Garnish with the cilantro and serve hot.
Nutrition Facts : Calories 398, Fat 23.4, SaturatedFat 14.3, Cholesterol 72.6, Sodium 162.4, Carbohydrate 37.2, Fiber 14.2, Sugar 7.5, Protein 13.2
LENTIL DAL
Make and share this Lentil Dal recipe from Food.com.
Provided by Strawberry Girl
Categories Lentil
Time 43m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large saucepan over medium-high heat.
- Add onion, ginger, cumin, turmeric, red peppers, and garlic.
- Saute 2 minutes.
- Add cauliflower and tomatoes; saute 1 minute.
- Stir in water and lentils; bring to a boil.
- Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
- Stir in lime juice, cilantro, and salt.
- Serve 1 cup lentil mixture with 1 cup rice.
Nutrition Facts : Calories 376.4, Fat 3.4, SaturatedFat 0.6, Sodium 313.3, Carbohydrate 72, Fiber 12.5, Sugar 4.3, Protein 14.3
DAL MAKHANI (BUTTER LENTILS)
This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.
Provided by Matthieu Duquette
Categories Soups, Stews and Chili Recipes Stews
Time 2h15m
Yield 6
Number Of Ingredients 22
Steps:
- Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
- Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
- Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
- Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g
More about "dal makhani indian lentils recipes"
DAL MAKHANI (BUTTERY, CURRIED LENTILS) | INDIAN AMBROSIA
From indianambrosia.com
5/5 (6)Total Time 8 hrs 50 minsCategory Brunch/DinnerCalories 254 per serving
- Wash and soak the black lentils and kidney beans together in enough water to cover the lentils completely. Keep overnight. Drain the excess water when ready to cook.
- Switch on your instant pot to sauté, and when the display shows HOT, add the oil followed by the whole spices. Let the spices sizzle for a few seconds.
- Add the onions. Fry them until caramelized, then tip in the ginger and garlic followed by the tomato puree, powdered spices and salt. Sauté for 5 minutes, adding splashes of water to keep the masala from sticking to the bottom.
- Add the drained lentils and kidney beans and 2 cups of water. Cancel sauté, make sure the steam release handle is sealed and close the lid. Press the bean/chili mode.
DAL MAKHANI (INDIAN BUTTER LENTILS) - AN EDIBLE MOSAIC™
From anediblemosaic.com
Reviews 36Estimated Reading Time 5 minsServings 6-8Total Time 2 hrs 35 mins
DAL MAKHANI (INDIAN BUTTERY LENTILS) - THE FOOD CHARLATAN
From thefoodcharlatan.com
Reviews 2Estimated Reading Time 4 mins
INDIAN LENTILS (DAL MAKHANI) | FIND GREAT FOOD RECIPES ...
From findingfood.com
DAL MAKHANI (RICH BLACK LENTIL PORRIDGE) - ASIAN FOOD NETWORK
From asianfoodnetwork.com
DAL MAKHANI | TRADITIONAL STEW FROM PUNJAB, INDIA
From tasteatlas.com
DAL MAKHANI INDIAN LENTILS FOOD- WIKIFOODHUB
From wikifoodhub.com
DAL MAKHANI RECIPE - INDIAN BUTTER LENTIL | MASALAHERB.COM
From masalaherb.com
DAL MAKHANI (INDIAN LENTIL STEW) | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
INSTANT POT DAL MAKHANI - INDIAN CREAMY LENTILS RECIPE ...
From profusioncurry.com
DAL MAKHANI - CREAMY PUNJABI LENTILS - SINFULLY SPICY
From sinfullyspicy.com
DAL MAKHANI (INDIAN LENTILS) | INDIAN LENTILS, INDIAN FOOD ...
From pinterest.ca
DAL MAKHANI - INDIAN LENTIL STEW - CREATIVE CULINARY
From creative-culinary.com
INSTANT POT DAL MAKHANI RECIPE - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
VEGAN DAL MAKHANI - RAINBOW PLANT LIFE
From rainbowplantlife.com
DAL MAKHANI RECIPE (STOVETOP & INSTANT POT) - SWASTHI'S ...
From indianhealthyrecipes.com
DAL MAKHANI - FEED YOUR SOUL TOO
From feedyoursoul2.com
HOW TO MAKE THE PERFECT DAL MAKHANI | FOOD | THE GUARDIAN
From theguardian.com
DAL MAKHANI RECIPE | HOW TO MAKE DAL MAKHANI - AMRITSR
From amritsr.com
DAL MAKHANI (RESTAURANT STYLE RECIPE) » DASSANA'S VEG …
From vegrecipesofindia.com
DAL MAKHANI RECIPE (BUTTERED BLACK LENTILS) | INDIAN ...
From pbs.org
VEGAN INSTANT POT DAL MAKHANI INDIAN MADRAS LENTILS - CASS ...
From cassclaycooking.com
DAL MAKHANI - INDIANFOODBOX
From indianfoodbox.is
DAL MAKHANI (INDIAN LENTILS) | RECIPE | INDIAN LENTILS ...
From pinterest.ca
QUICK DAL MAKHANI RECIPE - COOKIE AND KATE
From cookieandkate.com
DAL MAKHANI | INDIAN STYLE CREAMY BLACK LENTILS - COOK ...
From cookwithrenu.com
PUNJABI DAL MAKHANI RECIPE - MISSION FOOD ADVENTURE
From mission-food.com
DAL MAKHANI WITH COLLARDS AND COUNTRY HAM - FOOD AND WINE
From foodandwine.com
DAL MAKHANI RECIPE (INDIAN LENTILS) - YOUTUBE
From youtube.com
DAL MAKHANI - TRADITIONAL AND AUTHENTIC INDIAN RECIPE ...
From 196flavors.com
DAL MAKHANI - INDIAN FOOD RECIPES - FOOD AND COOKING BLOG
From sailusfood.com
INDIAN DISHES OF BLACK LENTILS DAL MAKHANI, BY PANKAJ ...
From pankaj-boutique.com
DAL MAKHANI - FOOD-TRAILS
From foodtrails25.com
DAL MAKHANI CREAMY LENTILS | DAL MAKHANI INSTANT POT RECIPE
From twosleevers.com
DAL MAKHANI (INDIAN LENTILS) RECIPE - FOOD NEWS
From foodnewsnews.com
DAL MAKHANI (INDIAN LENTILS) | RECIPE | INDIAN LENTILS ...
From pinterest.com
FRINKFOOD - DAL MAKHANI (INDIAN LENTILS)
From frinkfood.com
4 AMAZING DAL MAKHANI TIPS (RESTAURANT STYLE)
From foodziemania.com
DAL MAKHANI – 417 DAYS A YEAR
From 417daysayear.wordpress.com
FOOD STORY: THE SAGA OF PANCHMEL DAL - INDIAN EXPRESS
From indianexpress.com
DAL MAKHANI RECIPE - INDIAN FOOD
From bellaonline.com
INSTANT POT DAL BUKHARA – DUMP AND DONE CREAMY BLACK LENTILS
From veganricha.com
You'll also love