Creamy Black Gram Dahl (Dal Makhani)

This dal freezes well, but do not add the cream if you are planning on freezing it.

Serves: 4Hands-on: 1 hour 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ tsp. turmeric powder
  • 4 cups water
  • 2 Tbsp. dried red kidney beans
  • 1 cup whole black gram, or black lentils (urad dal), soaked overnight in water and drained
  • 4 Tbsp. butter
  • 1 tsp. vegetable oil
  • 1 tsp. ginger-garlic paste
  • 1 cup tomato purée (canned or fresh)
  • 1 tsp. red chili powder
  • ½ tsp. salt
  • 4 Tbsp. heavy cream

Directions

  • In a heavy-bottomed pan, combine the turmeric and water; bring to a boil. Add the urad dal and red kidney beans and mix well. Cook on medium heat, uncovered and stirring occasionally, for about 1 hour. Check to see if the lentils are soft and if they are beginning to split. If not, continue cooking. If the lentils start to dry out, add up to 1 cup more of water. Remove from heat and set aside.
  • In a medium-sized skillet, heat the butter along with the oil. Add the ginger-garlic paste and sauté for 30 seconds.
  • Add the tomatoes and cook for about 7 to 8 minutes or until the oil begins to separate from the mixture. (The tomatoes may splatter, so cover the skillet with a splatter guard or partially cover the mixture with a lid as it cooks.)
  • Add the red chili powder and salt; mix well. Remove from heat and pour over the dal; mix well. Just prior to serving, stir in the heavy cream. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • ½ tsp. turmeric powder
  • 4 cups water
  • 2 Tbsp. dried red kidney beans
  • 1 cup whole black gram, or black lentils (urad dal), soaked overnight in water and drained
  • 4 Tbsp. butter
  • 1 tsp. vegetable oil
  • 1 tsp. ginger-garlic paste
  • 1 cup tomato purée (canned or fresh)
  • 1 tsp. red chili powder
  • ½ tsp. salt
  • 4 Tbsp. heavy cream

Directions

  • In a heavy-bottomed pan, combine the turmeric and water; bring to a boil. Add the urad dal and red kidney beans and mix well. Cook on medium heat, uncovered and stirring occasionally, for about 1 hour. Check to see if the lentils are soft and if they are beginning to split. If not, continue cooking. If the lentils start to dry out, add up to 1 cup more of water. Remove from heat and set aside.
  • In a medium-sized skillet, heat the butter along with the oil. Add the ginger-garlic paste and sauté for 30 seconds.
  • Add the tomatoes and cook for about 7 to 8 minutes or until the oil begins to separate from the mixture. (The tomatoes may splatter, so cover the skillet with a splatter guard or partially cover the mixture with a lid as it cooks.)
  • Add the red chili powder and salt; mix well. Remove from heat and pour over the dal; mix well. Just prior to serving, stir in the heavy cream. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat18g
Saturated Fat11g
Cholesterol50mg
Sodium430mg
Total Carbohydrate36g
Dietary Fiber8g
Sugars5g
Protein16g