Makhani Daal Buttery Lentils Recipes

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DAL MAKHANI (BUTTER LENTILS)



Dal Makhani (Butter Lentils) image

This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.

Provided by Matthieu Duquette

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 22

1 ½ cups lentils
2 tablespoons ground cinnamon
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
2 bay leaves
2 tablespoons olive oil
5 tomatoes, pureed
2 tablespoons ginger paste
3 cloves garlic, minced
2 tablespoons white sugar
salt to taste
1 cup heavy whipping cream
6 tablespoons butter
1 lime, cut into wedges

Steps:

  • Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
  • Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
  • Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
  • Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g

MAKHANI DAAL (BUTTERY LENTILS)



Makhani Daal (Buttery Lentils) image

This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.

Provided by SavitaJ

Categories     Soups, Stews and Chili Recipes     Stews

Time 6h50m

Yield 4

Number Of Ingredients 17

1 cup black lentils (kaali daal)
¼ cup split chickpeas (channa daal)
¼ cup red kidney beans (rajma)
2 teaspoons vegetable oil
1 onion, finely chopped
1 (2 inch) piece ginger, minced
2 cloves garlic, minced
1 teaspoon cumin seeds
2 tomatoes, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon red chile powder
½ teaspoon ground turmeric
salt to taste
2 teaspoons butter
2 teaspoons yogurt
3 sprigs cilantro leaves

Steps:

  • Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
  • Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
  • Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
  • Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 51.5 g, Cholesterol 5.5 mg, Fat 6.4 g, Fiber 20.9 g, Protein 19 g, SaturatedFat 1.9 g, Sodium 71 mg, Sugar 5.9 g

DAL MAKHANI (INDIAN BUTTER LENTILS)



Dal Makhani (Indian Butter Lentils) image

Dal Makhani (Butter Lentils) is a slow-cooked North Indian dish of black lentils and red kidney beans in a richly-spiced creamy, buttery sauce.

Provided by Faith Gorsky

Categories     Main Course

Number Of Ingredients 29

1 cup dried whole black lentils (urad dal)
1/2 cup dried red kidney beans
8 cups vegetable stock (or chicken stock for richer flavor)
3 tablespoons clarified butter (ghee)
2 large onions (chopped)
6 large cloves garlic (crushed using a mortar and pestle or grated on a microplane)
1 inch piece fresh ginger (grated on a microplane)
1 bay leaf
1 inch cinnamon stick
2 cardamom pods (cracked open)
2 whole cloves
2 dried hot red chilies (more or less to taste)
1 1/2 tablespoons garam masala spice mix
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon sweet paprika
1/4 teaspoon ground fenugreek
1/4 teaspoon black pepper
1 teaspoon coarse kosher salt
14.5 ounce can petite diced no-salt-added tomatoes
6 ounce can tomato paste
4 tablespoons unsalted butter (cut into 4 pieces)
1/2 cup heavy cream
Sliced red onion
Jalapeno slices
Sliced scallion
Fresh cilantro leaves
Heavy cream

Steps:

  • Add the black lentils and red beans to a large bowl; fill the bowl with room temperature water and soak overnight. Rinse and drain the next day.
  • The next day, rinse and drain the soaked lentils and beans. Add them to a 5-quart pot along with the vegetable stock. Bring up to a boil, then cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
  • Meanwhile, heat the ghee in a large skillet over medium to medium-high heat. Add the onion and cook until soft and deep caramel in color, about 15 minutes, stirring occasionally. You can add a splash of water or turn the heat down at any point if the onions start to get too dark or the pan starts to get too hot.
  • Once the onion is caramelized, turn the heat to medium (if it wasn't there already) and add the garlic and ginger; cook 1 minute, stirring constantly.
  • Add the bay leaf, cinnamon stick, cardamom pods, cloves, red chilies, garam masala, coriander, cumin, chili powder, sweet paprika, fenugreek, and black pepper. Cook until fragrant, about 20 seconds, stirring constantly. Remove from the heat.
  • Once the lentils and beans have cooked for 1 hour, stir in the onion/spice mixture, the diced tomatoes, and the tomato paste.
  • Gently simmer (uncovered) until the sauce is somewhat thickened and the lentils and beans are fully tender, about 45 minutes to 1 hour, stirring frequently. (Of course you can cover the pot if the sauce gets too thick before the lentils and beans are already tender.)
  • Turn off the heat and stir in the butter and cream.
  • Serve topped with any garnishes you like along with rice or Indian bread.

Nutrition Facts : Calories 335 kcal, Carbohydrate 36 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 1480 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving

MAKHANI DAL (BUTTER DAL), MOGUL-STYLE



Makhani Dal (Butter Dal), Mogul-Style image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 3h30m

Yield About 6 servings

Number Of Ingredients 17

3/4 cup whole black gram beans (sabat urad)
2 tablespoons adzuki beans or pink beans (choti rajma)
2 tablespoons split chickpeas (chana dal)
1 cup plain whole-milk yogurt, whisked
2 cups finely chopped onions
1 1/2 cups finely chopped tomatoes (canned is fine)
2 tablespoons finely chopped fresh ginger
1 teaspoon turmeric
1 teaspoon ground cardamom
1 teaspoon paprika
1/2 teaspoon ground-red-chili powder
2 teaspoons salt
3 tablespoons sunflower or safflower oil, or other neutral oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
3/4 teaspoon garam masala
1/2 cup plain low-fat yogurt

Steps:

  • Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes. Turn off the heat and cover the pot; let the legumes soak for 2 hours.
  • Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more. Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft. Turn off the heat and use an Indian mathani (see related article) to purée the dal for about 1 minute; it should be saucy but not soupy.
  • To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until medium brown. Turn off the heat and stir in the cumin and garam masala.
  • Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams

DAL MAKHANI (SPICY BLACK LENTILS)



Dal Makhani (Spicy Black Lentils) image

I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.

Provided by Sana7149

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

3/4 cup whole black lentils (whole urad)
2 tablespoons kidney beans
1 teaspoon cumin seed
2 green chilies, slit
1 stick cinnamon
2 cloves
3 cardamoms
1/2 cup onion, finely chopped
1/2 teaspoon ginger-garlic paste
1 teaspoon chili powder
1/4 teaspoon turmeric powder
1 1/2 cups fresh tomato puree
3/4 cup cream
2 cups water, to boil the lentils in
3/4 cup water
3 tablespoons butter
2 tablespoons chopped fresh coriander
salt

Steps:

  • Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
  • Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
  • Heat the butter in a pan and add the cumin seeds.
  • When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
  • Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
  • Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
  • Add the cream and mix well.
  • Garnish with the cilantro and serve hot.

Nutrition Facts : Calories 398, Fat 23.4, SaturatedFat 14.3, Cholesterol 72.6, Sodium 162.4, Carbohydrate 37.2, Fiber 14.2, Sugar 7.5, Protein 13.2

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