Nickel Allergy Friendly 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
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
- 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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