Recipe Index

Indian | Dal Makhani

Posted on May 11, 2011

My husband was in India for work and really liked this dish. He got the recipe from a co-worker. I made a few changes based on the ingredients that I could find at my local grocery store. Also since I don't have a pressure cooker, I just used a saucepan. We loved it! And it is healthy and low-fat!

Yield: 4 servings

dal makhani


1 cup whole black lentils canned, packed in water, no salt, rinsed and drained

1/4 cup whole kidney beans canned, packed in water, no salt, rinsed and drained

1 cup low fat milk

1 teaspoon vegetable oil

1/2 teaspoon cumin seeds

1/2 cup finely chopped onions

1/2 teaspoon fresh ginger finely chopped or grated

1/2 teaspoon fresh garlic finely chopped or grated

1 teaspoon chilli powder

1/4 teaspoon turmeric powder

2 teaspoons coriander powder

3/4 cup tomato sauce

kosher salt, to taste

2 tablespoons fresh cilantro, chopped, for garnish



Combine the lentils, kidney beans, milk, and 1 cup of water in a saucepan. Season with a little salt. Simmer for 10 minutes, stirring occasionally. (I left it simmer until the whole recipe was complete.)

Heat the oil in a non-stick pan, add the cumin seeds. When the seeds crackle, add the onions. Cook until almost brown. Add the ginger and garlic. Saute until the onions turn golden brown.

Add the chilli powder, tumeric, coriander, and tomato sauce and saute for 5 to 7 minutes. Add this mixture to the dal and simmer for 10 to 12 minutes, or until the dal is thick and creamy. Season to taste with salt.

Serve garnished with cilantro.


(Ref. recipe.)