Main course

Indian Dal Makhani

Name: Indian Dal Makhani
Total time: 180 min
Yield: 2
Ingredients: 120 g Black lentils; 60 g Kidney beans dried; Tomatoes 100 g pureed; 20 g Butter; 40 ml Whipping cream; 1 Stk Onion; 1 Stk Garlic cloves; 1 cm Ginger; 0.5 TL Garam masala; 0.25 TL Cumin; 1 Bund Coriander; 0.25 TL Chili powder; 0.25 TL Iodized salt; 0.25 TL Turmeric

Prep time

180 min

Portions

Difficulty

Easy

429

kcal

Nutrition · Per portion

Carbs

55 g

Protein

20.3 g

Fat

15.5 g

Estimates calculated automatically from the ingredients — not a nutrition declaration.

KI-generiert

Ingredients

For 2 portions

Black lentilsOr: Linsen rot
120 g
Kidney beans driedOr: Canned kidney beans
60 g
Tomatoes 100 g pureedOr: Pureed tomatoes, Canned tomatoes
as needed
ButterOr: Ghee, Butter
20 g
Whipping cream
40 ml
Onion
1 Stk
Garlic cloves
1 Stk
Ginger
1 cm
Garam masala
½ TL
Cumin
¼ TL
Coriander
1 Bund
Chili powder
¼ TL
Iodized salt
¼ TL
Turmeric
¼ TL

Method

Step by step

1
Soak lentils and kidney beans in water overnight.
2
Drain and cook with fresh water, salt and turmeric for 90 minutes until soft.
3
Finely chop onions, garlic and ginger.
4
Heat butter in a pot, fry onions golden brown.
5
Add garlic and ginger and briefly cook.
6
Stir in cumin, garam masala and chili powder.
7
Add tomatoes and simmer 10 minutes.
8
Add lentils with cooking water, simmer another 30 minutes, stirring occasionally.
9
Stir in cream and let steep 5 minutes.
10
Serve sprinkled with coriander and with rice or naan.

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Main course

Indian Dal Makhani

For 2 portions

Step by step

Want to cook this recipe?

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