Are you familiar with dal makhani? It’s a rich, spiced, lentil-based stew made for special occasions in India (especially in the Punjab region in northern India). Someday, I hope to travel there and taste it for myself. Maybe next year, if I’m lucky.
For now, I’ll enjoy this dal makhani at home. Dal makhani traditionally takes quite a long time to make, starting with soaking the lentils and then cooking them for hours on the stove (or more quickly in a pressure cooker). It’s often reserved for special occasions, like birthdays and holidays.
I couldn’t find traditional whole black lentils (urad dal) in grocery stores, so I used regular black lentils instead, which cook much faster. I also used canned kidney beans rather than dried, so this dish only requires about 45 minutes on the stove.
Dal makhani is generally made creamy with lots of butter and cream, but I stole a trick from my favorite lentil soup to make this creamy—I blended up about two cups of the cooked stew and stirred it back into the pot. The starchy lentils get nice and creamy that way.
You’re welcome to stir in cream (or coconut milk) at the end, if you’d like, but it dulls the flavor a bit. If you order this dish at a restaurant, it will probably arrive with a beautiful swirl of cream on top.
Since this dish is rich, the spices in this recipe are more subtle. Garam masala is a warming spice blend made with cardamom, cinnamon, cloves, cumin, black pepper and coriander. Indian cooking typically starts by dry-toasting whole spices, but I cheated and used a ground spice blend.
Frontier Co-op’s blend smells and tastes so fresh that I don’t feel like I’m missing out. Great spices really do make a difference, and I feel so spoiled with a spice drawer full of Frontier products.
Ground coriander (made from the seeds of the cilantro plant) and cumin liven up the dish, and a splash of lime at the end works wonders. If you’re craving a creamy, curried, satisfying stew, this is exactly that!
Quick Dal MakhaniCourse: SoupsCuisine: Indian
This dal makhani is rich, creamy and loaded with flavor. It’s also lighter and quicker to make than other recipes! Recipe yields 4 servings.
2 tablespoons avocado oil or extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, pressed or minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeds and membranes removed, minced
1 ½ teaspoons Frontier Co-op garam masala*
½ teaspoon Frontier Co-op ground cumin
½ teaspoon Frontier Co-op ground coriander
½ teaspoon salt
Freshly ground black pepper
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
5 cups water
1 bay leaf
1 tablespoon lime juice, plus additional lime wedges for serving
Optional (for additional creaminess): half-and-half, or regular or light coconut milk
Chopped fresh cilantro, for garnish
Suggested accompaniments: cooked brown basmati rice or toasted naan
- In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
- Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
- Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
- Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
- Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
- Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
- MAKE IT DAIRY FREE/VEGAN: Use coconut milk instead of half-and-half, or use none at all.
- *CHANGE IT UP: While untraditional, I also love this recipe with regular curry powder instead of garam masala.
- **LENTIL NOTE: This recipe is not designed for traditional urad dal (whole black gram lentils), which take forever to cook. Standard lentils (the brownish/greenish kind) will work in place of the black lentils. Just keep an eye on them, since they may be done cooking about 5 to 10 minutes sooner.