Best 3 Green Lentil Dal Makhani Recipes

GREEN LENTIL DAL MAKHANI

Steps:

• In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
• Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
• Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
• Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
• Add the kidney beans, green lentils and 2.5 cups of boiling water.
• Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
• Remove from the heat. Stir in the cream and butter until melted in.
• Let set for about 5 minutes before serving.
• Scatter with coriander (cilantro) leaves after dishing it up.

MAKHANI DAAL (BUTTERY LENTILS)

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.

DAL MAKHANI (INDIAN LENTILS)

Steps:

• Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
• Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
• Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
• Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
• Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.