published Jun 27, 2022 I always love testing out Indian-inspired recipes in my kitchen. You can achieve so much with just a handful of ingredients — much of the flavor of Indian recipes comes fom the wide variety of spices added to each meal. Some of my favorite creations include this vegetable jalfrezi stir fry recipe, this kala chana (black chickpea curry), and this paneer butter masala. Uncomplicated ingredients, flavor-packed spices, and simply delicious results. A few years ago I went to India and travelled through New Delhi, Agra, Jaipur and Ranthambore. It was amazing and everywhere we went we tried the locals dal makhani and I kept ideas and tips for when I got back home to share with you. This is my version, and I feel it resembles our favorite found at a truck stop on the way to Agra. My take on this dal makhani recipe is filled to the brim with creamy black lentils, tender kidney beans, tomatoes, a bit of cream, and some of my favorite Indian spices. It’s a wonderful option for Meatless Monday that won’t leave you hungry. You’ll be able to satisfy your savory cravings without any added meat. Not only is this dish vegetarian-friendly, but it can also be vegan!
INGREDIENT NOTES AND SUBSTITUTIONS
Whole Black Lentils – Otherwise known as urad dal, black lentils are essential in many Indian recipes like dal makhani. The flavor is full-bodied and earthy, and they cook up really nicely.Red Kidney Beans – These robust and protein-filled beans add a soft texture to this creamy black lentils recipe. Butter – You’ll need this to sauté your spices. You can use vegetable oil if you’re vegan.Red Onion – I prefer using red onion in this dish, but you can use whatever kind you have on hand.Heavy Cream – This will make your creamy black lentils even creamier. If you want to make this dish vegan, simply replace it with a bit of canned coconut milk.Pureed Tomatoes – Extra veggies for extra flavor.Spice Bag – You’ll need to create a spice bag containing whole cloves, cardamom pods, and cinnamon sticks to cook this dish. Other Spices and Seasonings – I told you these creamy black lentils are bursting with flavor-packed spices! You’ll need these on hand:Serrano Chiles – This ingredient, while not too spicy, adds a flavorful sharp taste.Red Chili Powder – Use store-bought or my homemade version.CuminSaltLiquid Smoke – Optional!Turmeric – Most curries would be incomplete without turmeric, and the same can be said for this recipe! Between the color and musky flavor, this ingredient is irreplaceable. Garam Masala – My homemade version.Ginger PasteGarlicCilantro – The ultimate garnish for black dal!
HOW TO MAKE DAL MAKHANI
NOTE: The below photo is also black dal, but the meal is blended completely with an immersion blender. As a result, it becomes a thick, creamy soup.
How Long Should I Blend Dal Makhani?
This step is entirely up to you. If you want a creamier, more velvety texture, then pureé the soup until smooth. If you’d like the texture a little chunkier (my favorite), make sure not to pureé as long, just a few pulses should do it.
What Should I Serve With Creamy Black Lentils?
Traditionally, a dal makhani recipe is served with garlic naan. However, dipping a slice of any soft flatbread into the spicy soup is an unforgettable experience, and an easy way to elevate the dish even more. Of course, you could also pair it with brown, white, or even forbidden (black) rice.
Can I Freeze Black Dal?
Absolutely! This is a great option if you make a double batch that you want to serve later. Make sure to let the dish completely cool before you transfer it to a freezer-safe container. It will keep for up to 6 months. You should let it thaw overnight in the fridge before reheating. This post, originally published on Silk Road Recipes December, 2020, was updated with new content, photos and/or video in June, 2022.
