Pecan 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
- 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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