Dal Makhani A Spicy East Indian Lentil and Bean Dish
Created by Bergy on July 15, 2013
- Servings: 3
- Prep Time: 20m
- Cook Time: 24h
- Recipe #10109
Ingredients
- 1/2 cup whole black gram
- 2 tablespoons red kidney beans (dried)
- 1 teaspoon red chili powder
- 3 tablespoons fresh ginger, finely chopped
- 3 tablespoons butter (unsalted preferred)
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 6 large garlic cloves (chopped)
- 1 onion (large sweet onion, chopped)
- 2 jalapeno peppers, finely chopped
- 3 tomatoes (medium roma tomatoes, chopped)
- 1 teaspoon garam masala powder
- Salt to taste
How to Make
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Step 1: Wash the black gram and kidney beans removing any little extras.
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Step 2: Cover generously with water and soak over night
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Step 3: Change the water cover with water and about an inch more, bring to a boil and simmer for 2-3 hours or until they are very soft, watch you may have to add some water as you simmer them.
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Step 4: Drain the lentils and reserve the water left after cooking the lentils.
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Step 5: Heat the butter and oil in a large skillet, add cumin
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Step 6: When the cumin begins to change colour add ginger, garlic and onion.
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Step 7: Saute until golden
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Step 8: Add jalapenos, tomatoes continue cooking over medium low heat until the tomatoes are reduced to a pulp.
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Step 9: Now add the soft black gram and kidney beans along with some cooking liquid.
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Step 10: Add liquid bit by bit, you want the dal mixture to have some texture but not too stiff.
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Step 11: If there was not enough cooking liquid add some water
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Step 12: Finally add the garam masala powder and adjust salt.
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Step 13: Serve hot with your favorite East Indian dishes
Nutritional Facts
- Serving Size: 1 (510.2 g)
- Calories 585.3
- Total Fat - 26.9 g
- Saturated Fat - 17.2 g
- Cholesterol - 45.8 mg
- Sodium - 197.8 mg
- Total Carbohydrate - 72.2 g
- Dietary Fiber - 17.1 g
- Sugars - 15.7 g
- Protein - 19.4 g
- Calcium - 162.9 mg
- Iron - 7.1 mg
- Vitamin C - 190.2 mg
- Thiamin - 0.6 mg