Description
A rich and creamy North Indian lentil dish made with whole black lentils, kidney beans, butter, cream, and aromatic spices, slow simmered to perfection for deep, comforting flavor.
Ingredients
Scale
- 1 cup whole black lentils, soaked overnight
- 1/4 cup red kidney beans, soaked overnight
- 1 medium onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 small green chili, finely chopped (optional)
- 3 tablespoons unsalted butter, divided
- 1/4 cup heavy cream
- 2 tablespoons plain yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 1/2 teaspoons salt, or to taste
- 2 tablespoons fresh cilantro, chopped
- 3 cups water
Instructions
- Drain the soaked lentils and kidney beans and set aside.
- Heat a heavy bottomed pot over medium heat and add 2 tablespoons butter.
- Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add chopped onion and cook until soft and lightly golden.
- Stir in ginger, garlic, and green chili, cooking for another minute.
- Add tomatoes, turmeric, ground coriander, and red chili powder. Cook until the mixture thickens and butter begins to separate slightly.
- Add lentils, kidney beans, salt, and 3 cups water. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 60 to 75 minutes, stirring occasionally, until lentils are tender and the mixture is creamy.
- Stir in yogurt and heavy cream.
- Add remaining tablespoon of butter and garam masala. Simmer for 5 more minutes on low heat.
- Garnish with fresh cilantro and serve hot.
Notes
- For deeper flavor, let the dish rest for at least 30 minutes before serving.
- If the curry becomes too thick, add a splash of hot water while reheating.
- You can substitute canned beans to reduce cooking time, adjust simmering accordingly.
- Adjust red chili powder to control spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 35mg
Keywords: Dal Makhani, creamy lentils, Indian lentil curry, Punjabi dal, butter lentils