Dal Makhani (Indian Lentils)

Ingredients

• 1 cup lentils

¼ cup dry kidney beans

• 6 cups water to cover
• 5 cups water
• 1 pinch salt to taste
• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 4 eaches cardamom pods
• 1 cinnamon stick, broken
• 4 eaches bay leaves
• 6 eaches whole cloves
• 1 ½ tablespoons ginger paste
• 1 ½ tablespoons garlic paste

½ teaspoon ground turmeric

• 1 pinch cayenne pepper, or more to taste
• 1 cup canned tomato puree, or more to taste
• 1 tablespoon chili powder
• 2 tablespoons ground coriander

¼ cup butter

• 2 tablespoons dried fenugreek leaves
• ½ cup cream

Directions

Instructions Checklist

1. Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

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1. 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.
2. 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.
3. 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.
4. 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

389.6 calories; protein 13.2g 26% DV; carbohydrates 37.1g 12% DV; fat 21.5g 33% DV; cholesterol 47.5mg 16% DV; sodium 420.2mg 17% DV. Full Nutrition