PCOS Friendly Dal Makhani Slow-Cooked Black Lentils

Total time11 hr 20 min

Prep time20 min

Cook time3 hr

PCOS Friendly Dal Makhani Slow-Cooked Black Lentils

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt Naturli European Style Plant Butter Spread
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For soaking

4 cups water, for soaking

For cooking

5 cups water, for cooking

For the tarka

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!