Makhani dhal

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• 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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• jocosgriff

  08 January 2010

  jocosgriff rated this recipe

  

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• Iain

  02 March 2010

  Iain rated this recipe

  

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• rene_555

  15 April 2010

  rene_555 rated and commented on this recipe

  

  I made this for my Indian partner, and he said it was fantastic for home made dal makahni! To answer the questions about leaving out cream, you could eat it at the stage before you add the cream, but this would make it dal, not dal makahni. It is healthier and tastes fine, perhaps a better option for weekly eating. I would definitly eat the cream version for a nice occasion or the first time you make it. Its fantastic. I followed the recepie almost exactly, but to make it a bit more authentic, I added tomoato as dal makahni is usually creamy and tomatoey! To do this I blended the onions and garlic instead of chopping and added fresh tomoatoes. 3-4 medium for the best taste! but all in all, approved by a local and we loved it! To give it a smoother texture, blend half the mixture before adding cream and stir this back in to the pot and then add the cream. This gives it texture, yet smootheness and is sublime!

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• LizS

  27 April 2010

  LizS rated and commented on this recipe

  

  Excellent - very authentic. I added some shredded roast chicken which worked well. Might try it again with cannellini or some other beans rather than the kidney ones, just for variety!

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• lorretta2010

  01 August 2010

  lorretta2010 commented on this recipe

  I made this for a buffet type party and everybody loved it. I found the recipe made it a bit too much like soup (unless I made it wrong) so I added some red lentils to thicken it up. I also added a vegetable stock cube. I found this delicious with or without the cream.

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• John Brolly

  21 October 2010

  John Brolly rated and commented on this recipe

  

  this was too rich for me with the cream and the butter but everyone else liked it. they said there was too much kidney beans but as I love beans of any sort I thought there was the right amount! Mixed reviews on this one!

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• icook4myboys

  17 December 2010

  icook4myboys rated and commented on this recipe

  

  About to dig into this for dinner... Looks & tastes good so far. Used half butter half oil, added aubergines instead of beans, & skipped the cream. Hearing sounds of approval in the background.

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• JohnC

  22 December 2011

  JohnC commented on this recipe

  Having trouble finding black lentils, is there an alternative?

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• Helena

  03 March 2012

  Helena rated this recipe

  

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• Jen_Atkinson

  01 August 2012

  Jen_Atkinson commented on this recipe

  Not great. Cream mde it quite cloying and speices didn't shine through. Won't be cooking this again.

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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, sugar 5g, salt 0.78 g

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