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Makhani Daal (Buttery Lentils)

Makhani Daal (Buttery Lentils)

Cost $5, save $10

Source: Recommended by CookPal

  • 31 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Legumes

    • 1 cup black lentils (kaali daal)
    • ¼ cup split chickpeas (channa daal)
    • ¼ cup red kidney beans (rajma)

  • Condiments and Flavorings

    • 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

1

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.

2

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.

3

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.

4

Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

NUTRIENTS

Per 1 serving

🔥

332

Calories

  • 19
    Protein
  • 52
    Carbs
  • 6
    Fats

💡 Soaking the legumes overnight improves their texture and reduces cooking time.Serve the daal with fresh rotis or rice for a complete meal.Garnish with extra cilantro for added freshness.