Low Sodium Dal Makhani Slow-Cooked Black Lentils

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

Low Sodium Dal Makhani Slow-Cooked Black Lentils

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Ingredients

6 servings

1 cup whole black lentils (urad dal), rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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¼ cup dried red kidney beans, rinsed
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup heavy cream
1 tbsp unsalted butter, for finishing

For soaking

4 cups water, for soaking

For cooking

5 cups water, for cooking

For the tarka

3 tbsp unsalted butter
1 tbsp neutral oil (such as canola or sunflower)
1 medium yellow onion, finely diced
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp kashmiri chili powder (or mild paprika)
½ tsp ground turmeric

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 tbsp heavy cream, for drizzling (optional)

Instructions

1
Combine the black lentils and kidney beans in a large bowl and cover with 4 cups of cold water. Soak for at least 8 hours or overnight, then drain and rinse through a fine-mesh strainer.
2
Transfer the drained lentils and beans to a large heavy-bottomed pot or Dutch oven. Add 5 cups of fresh water and 1 tsp salt. Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce the heat to medium-low, cover, and cook for 45–60 minutes, until the lentils are completely tender and the kidney beans yield easily when pressed between two fingers.

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