Fructose Free Dal Makhani Slow-Cooked Black Lentils
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Learn more →Ingredients
6 servings
- 1 cup whole black lentils (urad dal), rinsed
- ¼ cup dried red kidney beans, rinsed
- 1 tsp salt, plus more to taste
- 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 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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