Othercookieandkate4.7
Quick Dal Makhani
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.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation 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.
garlic, pressed or minced3 cloves(15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices1 can(15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans1 can
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.
(15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices1 can(15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans1 canwater5 cupsbay leaf1
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.
(15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices1 can(15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans1 canbay leaf1
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.
(15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices1 can(15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans1 canlime juice, plus additional lime wedges for serving1 tablespoon
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.
Nutrition Facts
calories
377 calories
fat Content
8.6 g
serving Size
1 bowl, without naan or rice
fiber Content
12.3 g
sugar Content
7.2 g
sodium Content
647.1 mg
protein Content
20 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
58.5 g
saturated Fat Content
1.2 g
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