MAKHANI DAAL (BUTTERY LENTILS)
This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.
Provided by SavitaJ
Categories Soups, Stews and Chili Recipes Stews
Time 6h50m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 51.5 g, Cholesterol 5.5 mg, Fat 6.4 g, Fiber 20.9 g, Protein 19 g, SaturatedFat 1.9 g, Sodium 71 mg, Sugar 5.9 g
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Leelee cnda
[email protected]This makhani daal was delicious! The lentils were cooked perfectly and the sauce was so creamy and flavorful. I loved the addition of the fenugreek leaves, which gave the dish a unique and delicious flavor.
Ivey
[email protected]I made this makhani daal for dinner last night and it was amazing! The lentils were cooked perfectly and the sauce was so creamy and flavorful. I will definitely be making this again.
Rowdy Fuchhe
[email protected]This recipe was easy to follow and the makhani daal turned out great! The lentils were cooked perfectly and the sauce was so creamy and flavorful. I will definitely be making this again.
Shah Sultan
[email protected]I'm not a vegetarian, but I really enjoyed this makhani daal. The lentils were cooked perfectly and the sauce was so creamy and flavorful. I would definitely make this again.
Amon Aameen
[email protected]This makhani daal was so delicious! The lentils were cooked perfectly and the sauce was so creamy and flavorful.
Sumitra
[email protected]I made this makhani daal for a party last weekend and it was a huge hit! Everyone loved it. The lentils were cooked perfectly and the sauce was so creamy and flavorful. I will definitely be making this again.
Harut Margaryan
[email protected]This recipe was easy to follow and the makhani daal turned out great! I loved the creamy and flavorful sauce. I will definitely be making this again.
Raza M
[email protected]I'm not a big fan of lentils, but I really enjoyed this makhani daal. The lentils were cooked perfectly and the sauce was so creamy and flavorful. I would definitely make this again.
Khemlal Bist
[email protected]This makhani daal was delicious! The lentils were cooked perfectly and the sauce was so creamy and flavorful. I loved the addition of the fenugreek leaves, which gave the dish a unique and delicious flavor.
Monowar Hossen
[email protected]I made this makhani daal for dinner last night and it was a huge hit! My husband and kids loved it. The lentils were cooked perfectly and the sauce was so creamy and flavorful. I will definitely be making this again.
Namukula Gertrude
[email protected]This recipe was easy to follow and the makhani daal turned out great! The lentils were cooked perfectly and the sauce was creamy and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy daal recipe.
Mirex Serafina
[email protected]I'm not usually a fan of daal, but this makhani daal was amazing! The lentils were so soft and the sauce was so creamy and flavorful. I will definitely be making this again.
Noyon Ch
[email protected]This makhani daal was a hit with my family! The lentils were cooked perfectly and the sauce was creamy and flavorful. I especially loved the addition of the fenugreek leaves, which gave the dish a unique and delicious flavor.