Makhani dhal

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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1. 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.
2. 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.
3. 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.

Per serving

317 kcalories, protein 13g, carbohydrate 30g, fat 17 g, saturated fat 9g, fibre 7g, salt 0.78 g

Latest comments and suggestions

• Belinda

  18 January 2008

  Belinda commented on this recipe

  I want to try this recipe but am concerned about the fat content - what if I used Half fat cream or half fat creme fraiche or 0% greek youghurt - would it still taste ok? Has anyone tried that?

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• Laila

  02 February 2008

  Laila commented on this recipe

  Great recipe, and healthy too! I put half the amount of cream. Made it with the Vegetable biryani as part of a family Christmas buffet.

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• Daisy

  04 March 2008

  Daisy commented on this recipe

  this was delicious! very filling and tasty,and although it does have a fairly high fat content it tastes authentic, so in answer to Belinda,i would recomend having it for special occasions rather then comprimising on the taste and texture you achive with butter and cream. I did try it with 0% yoghurt and the result was slightly sour and curdled.

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• Joey's

  12 March 2008

  Joey's rated this recipe

  

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• sally

  14 May 2008

  sally rated and commented on this recipe

  

  I made this and just didn't add the cream at all, it didn't seem to need it!

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• Redcf

  31 July 2008

  Redcf rated and commented on this recipe

  

  Really lovely. Just like the Tiffin Bites Dal.

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• jacky. s.

  26 October 2008

  jacky. s. rated and commented on this recipe

  

  really liked this, even the fussy men and teens in my family enjoyed it! ate it with toasted naan breads. made it exactly how the recipe said and its great just as it is!!

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• miniminx

  19 January 2009

  miniminx commented on this recipe

  i replaced the butter with oil and the cream with coconut milk for a vegan version. delicious!

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• Mark

  18 July 2009

  Mark commented on this recipe

  Really enjoyed this dhal! I'm diabetic, so the beans and lentils are great for me, but the butter and cream not so much. So I left out the butter completely and substituted the cream with low fat (not fatfree,which will curdle) Bulgarian yogurt. Tasted great!

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• Bean

  23 July 2009

  Bean commented on this recipe

  Great dish, added diced chicken breast to create a really complete meal!

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian

before adding the cream

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

Per serving

317 kcalories, protein 13g, carbohydrate 30g, fat 17 g, saturated fat 9g, fibre 7g, salt 0.78 g

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