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Dal Makhani – Indian Lentil Stew

A rich and satisfying stew with lentils and warm Indian spices topped with yogurt and red onion.
Course Soups and Stews
Cuisine Indian
Keyword dal, indian, lentils, makhani, stew
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 212kcal
Author Barb

Ingredients

For the Ginger/Garlic/Chili Paste

  • 2 Whole red chiles dried, preferably Kashmiri red chiles- deseeded and soaked for 10 minutes in warm water and then drained
  • 1 inch ginger peeled
  • 2 cloves garlic

For the Dal

  • 1 cup whole unskinned black lentils (urad saboot)
  • ½ cup red kidney beans
  • 2 tablespoons channa dal*
  • 4 cups water
  • 2 tablespoons ghee clarified butter - or use regular butter
  • 1½ teaspoons salt or to taste
  • 1 cup tomato sauce
  • ¼ teaspoon nutmeg
  • ½ tsp garam masala*
  • 1 teaspoon roasted cumin powder
  • 2 tablespoons dried fenugreek leaves (kasoori methi)
  • ½ teaspoon red chili powder
  • ½ teaspoon aamchoor powder raw mango powder*
  • 2-3 tablespoon butter
  • ½ teaspoon black salt
  • 1 teaspoon ground coriander
  • 2-3 tablespoons fresh cilantro/coriander finely chopped
  • ½ teaspoon onion powder

Add After Cooking

  • pinch garam masala
  • 1 cup half and half

To Garnish

  • Lime Wedges
  • Yogurt
  • Cilantro chopped
  • Red Onion chopped finely

Instructions

  • Rinse the lentils, red kidney beans and channa dal and add them to the pressure cooker with the 4 cups of water. Let them sit in the water while you prepare the other ingredients.
  • Make a paste by grinding together the red chiles, ginger and garlic. You can use a mortar and pestle or try my method. I tried grinding them without much success in a mini Cuisinart so I removed some of the water for the recipe and added it to the paste mixture...worked like a charm.
  • Combine all ingredients except the last measure of garam masala in the pressure cooker and set for 15 minutes on high; let pressure release naturally. Mash the lentils a little bit turn on simmer,.
  • Add the pinch of garam masala and half and half and simmer for 5 minutes.
  • Serve over rice and garnish with yogurt, chopped cilantro and diced red onion.
  • Serve with Naan (optional).

Notes

I usually double it and then freeze leftovers. Works like a charm.

Nutrition

Serving: 1Serving | Calories: 212kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 804mg | Fiber: 2g | Sugar: 5g