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Makhani Daal (Buttery Lentils)

4

410 min

Makhani Daal (Buttery Lentils)

Makhani Daal (Buttery Lentils) Photo 1

Time

410 min

Serving

4 persons

Calories

332

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.

Ingredients

  • black lentils (kaali daal): 1 cup
  • chickpeas (channa daal): 0.25 cup (split)
  • red kidney beans (rajma): 0.25 cup
  • vegetable oil: 2 tsp
  • onion: 1 piece (chopped)
  • ginger: 1 piece (2 inch piece, minced)
  • garlic: 2 clove (minced)
  • cumin seeds: 1 tsp
  • tomatoes: 2 piece (chopped)
  • ground coriander: 2 tsp
  • Garam Masala: 1 tsp
  • red chili powder: 0.5 tsp
  • ground turmeric: 0.5 tsp
  • salt: (to taste)
  • butter: 2 tsp
  • yogurt: 2 tsp
  • sprigs cilantro leaves: 3 piece

Metric Conversion

Stages of cooking

Makhani Daal (Buttery Lentils) Photo 21
Makhani Daal (Buttery Lentils) Photo 32
Makhani Daal (Buttery Lentils) Photo 43
Makhani Daal (Buttery Lentils) Photo 54
  1. Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
    Makhani Daal (Buttery Lentils) Photo 2
  2. Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
    Makhani Daal (Buttery Lentils) Photo 3
  3. Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
    Makhani Daal (Buttery Lentils) Photo 4
  4. Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.
    Makhani Daal (Buttery Lentils) Photo 5

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