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Dal Makhani (Indian Lentils)

  • Prep Time
    15 mins
  • Cook Time
    2 hours
  • Serving
    6 People
  • View
    34

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Ingredients

Nutrition

  • Daily Value*

Directions

1 Step

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

Recipe 👸

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