Dhal Makhani - Black Lentil Dhal

Name: Dhal Makhani - Black Lentil Dhal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 300g dry black lentils (washed and rinsed well); 1 tablepoon coconut oil; 1 white onion (peeled and finely diced); 8 cloves garlic (peeled and minced); 1 tablespoon ginger (finely minced); 1/4 teaspoon ground cloves; 2 teaspoons garam masala; 1/2 - 1 teaspoon chilli powder 1 teaspoon if prefer hot!; 3 tablespoons tomato paste; 1 teaspoon salt; 400g Coconut milk

8 steps

Prep:15minCook:45min

Dal Makhani is often associated with butter and cream (the name means 'buttery lentil'). This tasty alternative not only boasts less fat and increased fibre, but also takes a fraction of the time to cook. No pressure cooker? No worries! This recipe can be adapted to cook on the hob.

Updated at: Thu, 17 Aug 2023 01:02:40 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories563.3 kcal (28%)

Total Fat28.7 g (41%)

Carbs61.3 g (24%)

Sugars7.5 g (8%)

Protein22.2 g (44%)

Sodium622.9 mg (31%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gdry black lentils

washed and rinsed well

1 tablespooncoconut oil

1white onion

peeled and finely diced

8 clovesgarlic

peeled and minced

1 tablespoonginger

finely minced

¼ teaspoonground cloves

2 teaspoonsgaram masala

½ teaspoonchilli powder

1 teaspoon if prefer hot!

3 tablespoonstomato paste

1 teaspoonsalt

400gcoconut milk

Instructions

Step 1

Add the washed lentils and 1 litre of water to the pressure cooker and cook for 5 minutes with a natural pressure release. If cooking on the hob, bring 1.2 litres of water to the boil then lower heat and simmer for 20 minutes.

Step 2

Once pressure released / lentils cooked, drain well in a fine sieve.

Step 3

Heat the coconut oil over a medium heat and cook the onions for 3-4 minutes before adding the ginger and garlic for a further 3 minutes, stirring frequently.

Step 4

Add the spices and salt, stir well and cook for 2 minutes.

Step 5

Stir through the cooked lentils and tomato paste and coconut milk and combine well.

Step 6

Continue to simmer gently for 20-25 mins. Stir regularly to prevent sticking to the bottom of the pan. If the dhal is becoming dry before the lentils are soft, add 50ml of water at a time and stir well .

Step 7

Once the liquid is evaporated and the lentils are soft, turn off the heat and serve.

Step 8

Serve with breads, rice or as a side. This dish can be frozen or kept in the fridge for up to 3 days.