Royal Black Lentils (shahi Dal Makhani)

Indulge in the rich and creamy flavors of Shahi Dal Makhani, a classic dish from Mughlai cuisine. This Royal Black Lentils recipe is a luxurious treat that will elevate any meal with its aromatic spices and velvety texture.

Royal Black Lentils (shahi Dal Makhani)

Ingredients

  • 1 cup black lentils (whole urad dal)
  • 1/4 cup red kidney beans (rajma)
  • 2 onions, finely chopped
  • 3 tomatoes, pureed
  • 1/4 cup butter
  • 1/4 cup cream
  • 2 tsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 4-5 cloves
  • 2-3 green cardamom pods
  • 1 bay leaf
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 cups water

Instructions

  1. Wash the black lentils and kidney beans, then soak them in water for 4-6 hours or overnight.
  2. Pressure cook the soaked lentils and beans with 2 cups of water, salt, and turmeric powder until soft and mushy.
  3. Heat butter in a pan, add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté until fragrant.
  4. Add chopped onions and sauté until golden brown.
  5. Stir in ginger-garlic paste and cook for a few minutes.
  6. Pour in the tomato puree and cook until the oil separates from the masala.
  7. Add the cooked lentils and beans to the tomato masala. Mix well and simmer for 30-40 minutes, stirring occasionally.
  8. Stir in cream and red chili powder. Cook for an additional 10 minutes.
  9. Adjust the seasoning and consistency as desired.
  10. Garnish with a dollop of cream and serve hot with naan or rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
35g
Protein
15g
Fat
12g

Supplies

Pressure cooker Pan Spatula Knife Cutting board

Tools

Pressure cooker Pan

Serving suggestions

Savor the Royal Black Lentils with a side of fragrant basmati rice, garlic naan, and a refreshing cucumber raita.

Tips & tricks

For an extra indulgent touch, finish the dish with a drizzle of ghee before serving.

Cost

$10