Lighter dal makhani
85 min · 34 g protein · 462 cals / serving
Dark, velvety dal makhani: whole lentils and kidney beans simmered slowly in a tomato, garlic and ginger sauce until they turn creamy and smoky-rich. A knob of butter and a splash of evaporated milk at the end give the gloss it is known for, and the long simmer does the rest. Serve it with rice, a chapati and something pickled.
Ingredients
- 1 cup + 1 tbsp lentils, whole black lentils (urad) or black beluga lentils, rinsed
- 4 2/3 cups water, plus more as needed
- 2 1/2 tsp butter, divided
- 1 tsp canola oil
- 1 tsp ground cumin, or cumin seeds
- 1 large onion, finely chopped
- 5 cloves garlic, grated
- 1 thumb ginger, grated
- 1 green chili pepper, slit
- 1 tsp chili powder, Kashmiri if you have it
- 2 tbsp tomato paste
- 1 1/2 cans (21 oz) canned crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 1/4 tsp salt
- 1/4 tsp ground fenugreek, or 1 tbsp dried fenugreek leaves, crushed
- 1 1/2 tsp garam masala
- 2/3 cup fat-free evaporated milk
To serve
- 2 tbsp fresh cilantro, chopped
- 1 1/4 cups nonfat Greek yogurt, plain, for spooning over
Steps
- Soak the lentils in plenty of water for at least 6 hours or overnight, then drain. Simmer them in the 1.1 litres of fresh water, partly covered, for 40–50 minutes until completely soft and starting to split (or 20 minutes at pressure in a pressure cooker). Do not drain.
- Meanwhile melt half the butter with the oil in a heavy pot over medium heat. Add the cumin for 20 seconds, then the onion, and fry 10 minutes until deep golden. Add the garlic, ginger, chili and chili powder and fry 1 minute.
- Stir in the tomato paste for 1 minute, then the crushed tomatoes, kidney beans and salt. Tip in the lentils with their cooking water and simmer on low, uncovered, for 25–30 minutes, stirring often and mashing some of the lentils against the side of the pot, until thick and creamy. Add a splash of water if it catches.
- Stir in the fenugreek, garam masala, evaporated milk and the rest of the butter and simmer 5 minutes more. Taste for salt and serve with cilantro and a spoonful of cool yogurt on top.
Good to know
Which lentils do I need?
Whole black urad dal (sabut urad) from an Indian grocer is traditional. Black beluga lentils are the easiest swap and need no overnight soak, just a little less cooking.
Why is restaurant dal makhani so rich?
Cream and a lot of butter. Here the long, slow simmer and mashing some lentils give the creaminess, and a little butter at the end gives the gloss and flavour. Stir in a spoonful of cream at the table if you want more.
Does it keep?
It is better the next day. It thickens in the fridge; loosen with water when you reheat. It also freezes well for 3 months.
Alternative
Per
- Calories
- 81
- Protein
- (31%)
- 6 g
- Fat
- (13%)
- 1 g
- Carbohydrates
- (56%)
- 13 g
- of which sugar
- 4 g
- Fiber
- 4 g
- Sodium
- 276 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1847 kcal goes into the pot and 2858 g of ingredients comes out as about 2270 g of food: 81 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.