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Main course
Dal Makhani
Prep time
180 min
Portions
1
Difficulty
Easy
527
kcal
Nutrition · Per portion
Carbs
67.1 g
Protein
23.6 g
Fat
19.9 g
Ingredients
For 1 portion
- Lentils blackOr: Lentils red65 g
- Kidney beans 25 g driedas needed
- Tomatoes 100 g pureedOr: Pureed tomatoesas needed
- Heavy cream40 ml
- Onions1 Stk
- Garlic cloves1 Stk
- Ginger1 cm
- ButterOr: Ghee20 g
- Garam masala½ tsp
- Cumin¼ tsp
- Chili powder¼ tsp
- Cilantro1 bunch
- Iodized salt¼ tsp
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 cilantro and with rice or naan.
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