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.

Comments (24)

notmum's picture
4

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

thedaiz's picture

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.

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?

Pages

Questions (0)

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 ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…