Dal Makhani (Indian Lentils)
Description
These richly spiced lentils are simmered for two hours in a spicy tomato sauce and finished with splash of cream for a filling side dish.
Ingredients
•
1 cup lentils
•
1/4 cup dry kidney beans
•
water to cover
•
5 cups water
•
salt to taste
•
2 tablespoons vegetable oil
•
1 tablespoon cumin seeds
•
4 cardamom pods
•
1 cinnamon stick, broken
•
4 bay leaves
•
6 whole cloves
•
1 1/2 tablespoons ginger paste
•
1 1/2 tablespoons garlic paste
•
1/2 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
•
1/4 cup butter
•
2 tablespoons dried fenugreek leaves
•
1/2 cup cream
Directions
1
Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
2
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.
3
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.
4
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.
5
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.