Dal Makhani

Dal Makhani 

Makes 4 – 6 servings 

1 cup dried black lentils

½ cup dried kidney beans

2 quarts vegetable stock 

Spice Mixture 

1 teaspoon coriander seeds 

½ teaspoon fennel seeds 

2 whole cloves

¾ teaspoon ground cumin 

¾ teaspoon smoked paprika 

½ teaspoon cayenne

1 ½ tablespoons Garam masala 

½ teaspoon ground cardamom 


3 tablespoons vegetable oil 

2 medium red onions, diced

2 shallots, diced

6 garlic cloves, minced

1 1-inch piece ginger, peeled and diced

1 bay leaf

1 cinnamon stick

1 tablespoon cilantro stalks, finely diced

1 6-ounce can tomato paste

1/2 teaspoon cracked black pepper

1 teaspoon kosher salt

14-ounces crushed tomatoes

1 X 6-ounce can tomato paste

4 tablespoons butter

1 cup heavy (whipping) cream 

½ cup green onions, sliced

1 – 2 red chilies, sliced

Naan bread or rice to serve

Add the lentils and kidney beans to a large bowl, and fill with cold water. Soak overnight. The next day, drain and rinse well. Pour the veggie stock into a large stock pot, and add the lentils and kidney beans. Bring to a boil, then cover and reduce the heat to a simmer. Simmer for 1 hour. 

In a pestle and mortar, bash the fennel and coriander seeds together. Transfer to a small dish along with the cardamom, cloves, smoked paprika, cumin, cayenne, Garam masala, and stir together. Set aside. 

Heat a large pan with a lid over medium-heat, and pour in the vegetable oil. Add the sliced onions and shallots, cover and allow the onions to caramelize (15 minutes). Keep an eye on the onions, and give the pan a shake every few minutes to stop them catching. 

Remove the lid, add the ginger, garlic and cilantro stalks to the onion pan, and cook for 30 seconds, stirring constantly. Stir in the spice mixture and tomato paste, and cook for one minute, keeping the mixture moving with a wooden spoon. 

Add the onion mixture, cinnamon stick, and bay leaf to the lentils, and pour in the crushed tomatoes. Season with salt and pepper, and bring to a boil. Reduce the heat to medium-low and gently simmer for 45 minutes – 1 hour, until tender. Turn off the heat, pour in the cream, and stir in the butter. Top each serving with sliced chilies and green onions, and serve with naan bread.

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