Recipe by SOGOLONDJATA
"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."
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dry kidney beans
water to cover
cinnamon stick, broken
1 1/2 tablespoons
1 1/2 tablespoons
cayenne pepper, or more to taste
canned tomato puree, or more to taste
dried fenugreek leaves
I also cut the salt - 2tsp works great. I have most of these spices in my cupboard, but I was missing a few - didn't matter. I also used ghee instead of butter, which is the magic answer for me. Get it at Indian grocers, Trader Joe's, or make some clarified butter yourself. It's worth it. Very rich and warm - and delicious with basmati rice. Note: I removed the bay leaves before eating.
I have to agree with cengelberg, the recipe shown is far too salty. I made the recipe for 6 people and it called for 2 tablespoons of salt, but change that to 2 teaspoons and you'll be fine. I also used canned kidney beans instead of dry, so if you go my way be sure to drain the excess water after cooking the lentils and beans or you'll end up with dal makhani soup.
I think the recipe would have turned out great if much less salt was used. I adjusted the recipe for 16 people and it called for 1/3 cup salt. It was extremely salty. Tried to reduce salt by adding potatoes with minimal results. I would recommend at least halving the salt content and work up from there.
My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. It's absolutely delicious!!! In fact my husband loved it so much he had leftover dal and brown rice for breakfast this morning, lol!
I did make some minor changes to the recipe. Instead of 2 Tbsp salt, I only added 1 tsp of salt and it was plenty enough, I may consider adding even less the next time I make it. Also, in place of the butter and heavy cream, I used 2 Tbsp trans-fat free margarine and fat-free half and half. And lastly, SOGOLONDJATA is right, fenugreek leaves are close to impossible to find state side. I added 1 Tbsp fenugreek seeds in place of the leaves; the flavor is much more intense in the seeds, but they are much easier to find in an Indian spice market.
Be sure to remove the bay leaves, cloves, cinnamon (I left it whole; its easier to fetch out) and black cardamom before eating, especially if your serving to children. Another thought ~ after toasting the spices, it would be fairly easy to wrap them in cheese cloth.
Thank you so very much for posting this recipe.
Warning to anyone who wants to try this recipe: use 2 TEASPOONS salt - or even less and add as needed. The dish smelled and looked amazing and was absolutely delicious except for the extreme saltiness. Unfortunately, I couldn't fix the doubled recipe and decided to dump the entire thing out. Will definitely try again some time soon, with MUCH less salt - and will probably use kosher instead or regular salt. I had read the previous reviews and reduced the amount of salt but didn't realize by how much I should have reduced it by. I'm sure my next attempt will turn out great!!!
This recipe was tried by my family during Phase 1 of South Beach. We did not use any of the optional ingredients and omitted the butter. We did add some butter flavor. We salt our meals at the table, so I cannot remember how much salt we added. This is authentic Indian food with the raw form of spices. Chew carefully to keep from biting a clove etc.
This was delicious. I used only 1 Tbsp. of salt, though, and that was plenty. I might even reduce it next time. I also couldn't find fenugreek leaves; it was still very flavourful without them.
While it isnt the best indian recipe its by far the worlds best lentil recipe but I didnt use much salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Dal Makhani (Indian Lentils)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 375
** Calories from Fat: 191
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