Makhani dhal

Makhani dhal

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 8
Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice

Nutrition and extra info

  • Before adding the cream
  • Vegetarian

Nutrition: per serving

  • kcal317
  • fat17g
  • saturates9g
  • carbs30g
  • sugars5g
  • fibre7g
  • protein13g
  • salt0.78g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 225g black lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 green chillies, deseeded and sliced
  • 50g butter, plus a small chunk
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp ground coriander
  • 2 bay leaves
  • 2 x 400g cans red kidney beans, rinsed
  • 142ml pot double cream
  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • handful chopped coriander

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
SophieC1972
5th Dec, 2015
Couriouscas, I created an account purely to thank you for your accurate and funny comment.
curiouscas
8th Feb, 2015
I don't know why people change every single element of the recipe "used puy instead of black lentils, added stock cube, didn't use cream or butter, didn't have kidney beans so used actual chicken kidneys" and then feel the need to say "tasted strange, due to my addition of chicken it was no longer veggi as advertised, will not be making again!" These must be the same people who write letters to newspapers To all of you who say "added aubergine which was lovely" or "found it a bit bland, next time i'll use less cream" you are the comment kings and I love you all.
scousewegian
24th Feb, 2016
These people who change half the ingredients, then give it 1 out 5 cause it doesn't taste good put the comedy in BBC food, please don't discourage them!
w1lmington
7th Jan, 2014
Just made this and I used a can of Puy lentils and only had black beans in the cupboard, so threw then in, also felt it lacked taste so added a chicken stock cube. Left the cream out and also sprinkled in some red lentils as it was a bit soupy. It tastes okay but wouldn't make it again. Sorry.
cypriottasja
11th May, 2013
Use a little less cream to avoid being to mild and too thick
edel72
2nd Feb, 2013
3.05
I found this quite bitter.; used oil and did not add cream so maybe that affected the taste. Served thru slotted spoon (to get rid of some sauce) and topped with low fat yoghurt which didn't curdle. Had with a gram flour pancake which really went well with it and tamed a little of the bitterness. Quite disappointed and not sure I'll give it another go.
helensmillie
9th Dec, 2012
Love this recipe! I did replace the cream with coconut cream and added a tin of tomatoes and a little salt to the mix and it went down a treat. Even nicer after its sat for a day :)
giorgiokrishnna
6th Aug, 2012
4.05
very good
jenniferatkinson
1st Aug, 2012
Not great. Cream mde it quite cloying and speices didn't shine through. Won't be cooking this again.
johnandkath
22nd Dec, 2011
Having trouble finding black lentils, is there an alternative?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.