Dal Makhani (Indian Black Lentils)

Name: Dal Makhani (Indian Black Lentils)
Yield: 4-6
Ingredients: 2 cups urad dal (Indian black lentils); 2 tablespoons avocado or neutral oil; 1 red onion, finely chopped; 2 heaped teaspoons minced ginger; 1.5 tablespoons Garam Masala; ½ teaspoon Red Chili Powder; 1 cup chopped tomatoes in their juices; Salt to taste; 2 tablespoons butter or vegan butter; 1 tablespoon Greek or plant based yourt; Pinch of salt; Pinch of ground cumin; Pinch of red chili powder; 1 teaspoon freshly chopped cilantro

Dal Makhnai or Indian Black Lentils are found on most restaurant menus but it can feel intimidating for the home cook. Now thanks to our ultra delicious, super aromatic Garam Masala blend found in our Dabba (or spice box) with La Boite you can make this classic culinary delight at home.

When I set out to co-create this Garam Masala blend with La Boite I wanted to pay homage to my mom and her blend that she made from scratch when I was a growing up in India. She would dry toast the spices, until the whole house was fragrant and aromatic with the scent of cardamom, clove, nutmeg, black pepper, and chili then coarsely grind it and that’s exactly the texture that we have created in our Garam Masala blend. – Kanchan Koya.

Dal Makhani (Indian Black Lentils)

Rated 4.6 stars by 62 readers

Servings/Yield

4-6 generous servings

Author

Kanchan Koya

Image of Dal Makhani (Indian Black Lentils)

Ingredients

2 cups urad dal (Indian black lentils)
2 tablespoons avocado or neutral oil
1 red onion, finely chopped
2 heaped teaspoons minced ginger
1.5 tablespoons Garam Masala
½ teaspoon Red Chili Powder
1 cup chopped tomatoes in their juices
Salt to taste
2 tablespoons butter or vegan butter
1 tablespoon Greek or plant based yourt
Pinch of salt
Pinch of ground cumin
Pinch of red chili powder
1 teaspoon freshly chopped cilantro

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Directions

Rinse the lentils a few times and soak them in water for 6-12 hours. Drain and cook in an instant pot or pressure cooker with 4 cups of water on high pressure for 30 minutes. If you don’t have an instant pot, cook the lentils with 4-6 cups of water in a pot with a lid on medium low heat for 4-6 hours like you would beans.
Once the lentils have softened, prepare your masala. Heat the oil on medium high heat until it shimmers. Add the onions and cook for 3-5 minutes until softened. Add the ginger and cook for just a minute until fragrant.
Add the spices and cook for a minute until aromatic. Add the tomatoes and cook for 5 minutes sautéing often. Transfer the onion, spice, tomato mixture to the cooked lentils and stir well. At this point, you can add more water to the lentils if you’d like a soupier texture. Add salt to taste and simmer the lentils with the spices for 10 minutes. Stir in the butter.
Whisk the yogurt with the salt, cumin, chili and a splash of water until smooth. Drizzle the spiced yogurt onto the lentils, top with fresh cilantro and enjoy.