Makhani Dhal
This hearty and flavorful black lentil and kidney bean curry is a comforting dish packed with aromatic spices and creamy goodness. The tender lentils and beans are simmered in a fragrant sauce infused with ginger, garlic, and a blend of spices. Topped with a dollop of creamy richness and a sprinkle of fresh coriander, this curry is perfect for a cozy meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 225g black lentils
- 2 onions , finely chopped
- 2 green chillies , deseeded and sliced
- 50g butter , plus a small chunk
- 1 tbsp grated fresh root ginger
- 3 garlic cloves , thinly sliced
- 1 tsp ground turmeric
- ½ tsp hot chilli powder (optional)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 bay leaves
- 2 x 400g cans red kidney beans , rinsed
- 142ml pot double cream
- ½ tsp garam masala
- handful chopped coriander
Instructions
- Boil the lentils in 800ml water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the 50g butter for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.
- Pour in 800ml boiling water followed by the cooked lentils and any liquid. Add the bay leaves and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.
- To serve, return to the heat if necessary and stir in the cream. Season well. Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 317 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.78 milligram of sodium
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