Coriander Kissed Dal Makhani
Coriander Kissed Dal Makhani is an Indian recipe categorized as dinner, main course, with 30 min of prep, 1 hr 3 min of cooking, and 1 hr 33 min total. It yields 4 servings.
Black lentils and kidney beans are cooked until tender, then simmered with tomato, onion, garlic, ginger, ghee, cream, and spices. Slow cooking thickens the dal naturally, and coriander adds a fresh finish before serving.
Mealtime: Dinner, Main Course
Type: Dinner, Main Course
Cuisine: Indian
Dietary Preferences: Vegetarian
Cooking Time: Make-Ahead
Difficulty Level: Intermediate
Seasonal Preference: Budget-Friendly
Nutritional Information (per serving)
Nutrition facts per serving (serves 6):
– Calories: 466
– Protein: 15g
– Fat: 30g
– Fiber: 13g
– Sodium: 300mg
Ingredients
- 1 cup black lentils (250g)
- 1/2 cup kidney beans, soaked overnight (125g)
- 4 cups water (960mL)
- 1 tablespoon ghee (15g)
- 1 medium onion, finely chopped (150g)
- 2 tablespoons garlic, minced (30g)
- 1 tablespoon ginger, minced (15g)
- 2 green chilies, slit (10g)
- 1 teaspoon cumin seeds (2g)
- 1 teaspoon coriander powder (2g)
- 1 teaspoon garam masala (2g)
- 1/2 teaspoon turmeric powder (1g)
- 1 can (15 oz) crushed tomatoes (425g)
- 1 cup heavy cream (240mL)
- 1 tablespoon dried fenugreek leaves (5g)
- 1/2 teaspoon Salt, plus more to taste
- 2 tablespoons fresh cilantro, chopped (30g)
Step by Step Instructions
- Rinse the black lentils and kidney beans under cold water until the water runs clear.
- In a large pot, combine the rinsed lentils, soaked kidney beans, and water. Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the lentils and beans are tender.
- In a separate pan, heat the ghee over medium heat.
- Add the finely chopped onion to the pan and sauté until it becomes translucent and lightly golden.
- Stir in the minced garlic, minced ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.
- Add the cumin seeds to the mixture and let them sizzle for a few seconds.
- Incorporate the coriander powder, garam masala, and turmeric powder, stirring to combine and allowing the spices to toast for a minute.
- Pour in the crushed tomatoes and mix everything well. Let this simmer for about 10 minutes, allowing the flavors to meld.
- Once the lentils and beans are cooked, add them to the tomato mixture along with any remaining cooking liquid for desired consistency.
- Stir in the heavy cream and dried fenugreek leaves, mixing well until thoroughly combined.
- Season with salt to taste and let the dal simmer for another 10 minutes to bring everything together.
- Garnish with chopped fresh cilantro before serving. Enjoy your coriander kissed dal makhani!
Nutritional Information
Per serving values for this comforting and protein-rich dal makhani, crafted for a generous six servings.
| Nutrient | Amount |
|---|---|
| Calories | 466 kcal |
| Protein | 15 g |
| Fat | 30 g |
| Fiber | 13 g |
| Sodium | 300 mg |
Utensils
- Large heavy-bottomed pot or Dutch oven (for slow cooking the dal)
- Colander (for rinsing lentils and beans)
- Medium bowl (for soaking beans)
- Wooden spoon or spatula (for stirring)
- Small skillet (for tempering spices)
- Measuring cups and spoons (for precise spice and lentil measurements)
- Ladle (for serving the dal)
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Coriander Kissed Dal Makhani into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Coriander Kissed Dal Makhani in a saucepan over medium-low heat, stirring and adding a small splash of broth or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, heavy skillet, heavy-bottomed saucepan or Dutch oven.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 30 minutes. Cook time: 63 minutes. Total time: 93 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Recipe FAQs & Cooking Guidance
How can I speed up the cooking process without losing creaminess?
Soak the lentils and kidney beans overnight, then pressure cook them until tender. This reduces the stovetop simmering time while maintaining the velvety texture. Finish with a gentle sauté of the aromatics, tomatoes, and cream, stirring in the slow-cooked dal at the end.
Can I make this dal makhani ahead of time?
Absolutely. Dal makhani tastes even better when allowed to rest, so make it a day in advance and refrigerate. Reheat gently while adding a splash of water or cream to revive the consistency before serving.
What’s the best way to balance the richness with fresh flavors?
Brighten each spoonful by topping it with fresh coriander leaves and a squeeze of lemon. The acidity and herbaceous notes counteract the richness of the cream and ghee, keeping the dish lively.
How do I keep the dal from sticking while simmering?
Maintain a low flame and stir occasionally, especially around the edges. If it starts to cling, add a tablespoon of hot water or a drizzle of ghee to loosen the mix, ensuring a smooth, unscorched base.