Makhani Dhal

Name: Makhani Dhal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 8
Cuisine: indian
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; 1/2 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; 1/2 tsp garam masala; handful chopped coriander

4.20 (23)

⏱ 55 mins 🍽 Serves 8 🌶 indian ✅ Easy 🏷 Side dish

This makhani dhal is a classic Indian dish of black lentils and red kidney beans simmered with onions, chillies, and a fragrant blend of spices. Enriched with double cream and finished with butter and fresh coriander, it creates a luxurious and hearty meal. Perfect as a side dish, starter, or main supper, it serves eight people and can be prepared in advance. The total cooking time is approximately 55 minutes.

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
1/2 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
1/2 tsp garam masala
handful chopped coriander

Method

Cook the black lentils in 800ml of water for 15 minutes until they are nearly tender. In a separate pan, cook the finely chopped onions and sliced green chillies in 50g of butter for about 7 minutes until they begin to soften.
Add the grated ginger, sliced garlic, ground turmeric, optional chilli powder, ground cumin, and ground coriander to the onion mixture. Cook this for 1 minute more.
Pour 800ml of boiling water into the pan, followed by the partially cooked lentils and their cooking liquid. Introduce the bay leaves and rinsed kidney beans.
Allow the mixture to simmer for 20 minutes until it thickens suitably. You can prepare the dhal to this point, then chill it for up to 2 days or freeze it for 1 month.
When ready to serve, reheat the dhal if needed. Stir in the pot of double cream and season the dish thoroughly.
Transfer the dhal to a serving bowl. Dot the surface with the remaining chunk of butter, sprinkle over the 1/2 tsp of garam masala, and finish with a handful of chopped coriander.

Nutrition (per serving)

Calories317 kcal

Fat17 g

Saturates9 g

Carbs30 g

Sugars5 g

Fibre7 g

Protein13 g

Sodium312 mg

Recipe details

Skill levelEasy

CategorySide dish

Cuisineindian

DietVegetarian