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