Makhani dhal

Makhani dhal

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice

Nutrition and extra info

Additional info

  • Before adding the cream
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
317
protein
13g
carbs
30g
fat
17g
saturates
9g
fibre
7g
sugar
5g
salt
0.78g
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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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Method

  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.

Recipe from Good Food magazine, January 2008

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Comments

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laila59's picture

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.

belinda637's picture

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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