North Indian · Lunch, Dinner
Lighter dal makhani
Slow-simmered black lentils and kidney beans finished with a touch of butter and curd instead of cream.
- Calories
- 477 kcal
- Protein
- 25 g
- Carbs
- 69 g
- Fat
- 11 g
- Prep
- 10 min
- Cook
- 40 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 60 g Urad dal
- 60 g Kidney beans (tinned, drained)
- ¼ onion Onion
- 3¾ tbsp Tomato purée
- 2 cloves Garlic
- 5 g Ginger
- ¾ tbsp Butter
- 30 g Plain yogurt (curd)
- ¾ tsp Chilli powder
- ½ tsp Garam masala
- ½ tsp Salt
- 5 g Coriander
Method
- Cook the urad dal in 400ml water for 30 minutes until very soft, mashing lightly.
- Melt half the butter, fry garlic and ginger for a minute, add onion and cook 6 minutes until golden.
- Stir in tomato puree and chilli powder, cook 5 minutes, then add the kidney beans and cooked dal with a splash of water.
- Simmer 10 minutes, stir in curd and remaining butter off the heat, and season with salt and garam masala.
- Finish with coriander before serving.
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