dhal makhani
prep time
cook time
total time
recipe type: savoury
cuisine: vegan indian
serves: 8
  • ¾ cup urad dhal or whole black gram lentil with skin
  • ½ cup split urad dhal
  • ¼ cup red kidney beans
  • 2 medium onions finely chopped
  • 1½ 400g cans chopped tomatoes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3 long green chilies finely chopped
  • 1 tsp minced garlic
  • 1 inch piece of ginger finely grated
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • salt to taste
  • 3 cups of water
  • fresh coriander leaves for garnish
  1. Soak the beans and lentils in water overnight.
  2. Drain the lentils and red kidney beans.
  3. In a large saucepan, heat the oil and add the cumin seeds to it.
  4. When the cumin seeds splutter, add green chilies and stir for a few seconds.
  5. Add the onions and saute them until transparent and soft.
  6. Add the ginger and garlic and stir for a few seconds.
  7. Add the tomatoes and stir until they become mushy and soft.
  8. Add turmeric powder, coriander powder, garam masala and stir for a few seconds.
  9. Add the drained lentils and beans, water as required and let the entire mixture simmer together until the lentils and beans have softened and cooked.
  10. When the beans are half cooked, add salt to taste and continue. I let mine cook for 5 hours in total
  11. Garnish with the coriander.
Recipe by quinces and kale at http://quincesandkale.net/recipes/dhal-makhani/