⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

One of the most famous Indian lentil dishes - a luxurious, creamy dal with black urad lentils, butter and cream. The name “makhani” means butter, and this is often the fancier vegetarian option at restaurants.

Ingredients

Lentils

  • 2 dl black urad dal
  • 0.5 dl kidney beans
  • 10 dl water

Tadka

  • 2-4 tbsp vegan butter
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 2 dl crushed tomatoes

To finish

  • 2 tbsp vegan butter
  • 0.5 dl plant cream (oat or soy)
  • 1 tsp garam masala

To serve

  • roti/chapati or rice

Instructions

  1. Soak: Rinse urad dal and kidney beans. Soak for 10 hours or overnight.

  2. Cook lentils: Drain and add to a pot with 10 dl fresh water. Bring to a boil and simmer for about 1 hour until beans are soft. Add more water if it boils away.

  3. Make tadka: Melt butter in a pan. Sauté onion, garlic and ginger until onion softens and gets some color.

  4. Add spices: Stir in coriander, cumin, chili powder, turmeric and salt. Fry for 1 minute.

  5. Add tomatoes: Stir in crushed tomatoes and fry for a few minutes until softened and darkened in color.

  6. Combine: Stir the tadka into the lentil and bean mixture.

  7. Finish: Add butter, cream and garam masala. Let simmer for 5 minutes.

  8. Serve: With rice or roti/chapati.

Notes

Urad dal: Black urad dal is traditional and available in Indian grocery stores. Beluga lentils can be used but taste and texture are quite different - they only share the color.

Richness: Don’t skimp on the butter and cream - that’s what makes this dal special.

Source: Indian Enough