Quick Dal Makhani

Name: Quick Dal Makhani
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp avocado oil or extra-virgin olive oil; 1 medium yellow onion, chopped; 3 clove garlic, pressed or minced; 1 tbsp minced fresh ginger; 1 jalapeño pepper, seeds and membranes removed, minced; 1½ tsp Frontier Co-op garam masala*; ½ tsp Frontier Co-op ground cumin; ½ tsp Frontier Co-op ground coriander; ½ tsp salt; Freshly ground black pepper; 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices; 1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris; 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans; 5 cup water; 1 bay leaf; 1 tbsp lime juice, plus additional lime wedges for serving; Optional (for additional creaminess): half-and-half, or regular or light coconut milk; Chopped fresh cilantro, for garnish; Suggested accompaniments: cooked brown basmati rice or toasted naan

By Cookie and Kate · Cookie and KatePublic

Your rating · the average is public, yours is not

This dal makhani is rich, creamy and loaded with flavor. It’s also lighter and quicker to make than other recipes! Recipe yields 4 servings.

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4

Start cooking Shopping list Save to my cookbook

Add variation

Recipe source

This recipe was taken from Quick Dal Makhani · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2 tbspavocado oil or extra-virgin olive oil
1medium yellow onion, chopped
3 clovegarlic, pressed or minced
1 tbspminced fresh ginger
1jalapeño pepper, seeds and membranes removed, minced
1.5 tspFrontier Co-op garam masala*
0.5 tspFrontier Co-op ground cumin
0.5 tspFrontier Co-op ground coriander
0.5 tspsalt
—Freshly ground black pepper
1can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
1 cupuncooked black lentils (also called beluga lentils)**, picked over for debris
1can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
5 cupwater
1bay leaf
1 tbsplime juice, plus additional lime wedges for serving
—Optional (for additional creaminess): half-and-half, or regular or light coconut milk
—Chopped fresh cilantro, for garnish
—Suggested accompaniments: cooked brown basmati rice or toasted naan

Steps

1
In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
2
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
3
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
4
Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
5
Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
6
Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.

Comments · 0

No comments yet.

Per portion

Calories: ~18.7 kcal
Protein: ~0.5 g
Fat: ~0 g
Carbs: ~4.1 g
Fiber: ~0.8 g
Sodium: ~293.7 mg

10 ingredients still need USDA food links. Freshly ground black pepper, can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans, Chopped fresh cilantro, for garnish are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.

Partial · 9/19 ingredients linked