Makhani Daal (Buttery Lentils)

A spiced onion-tomato mixture is folded into pressure-cooked black lentils, chickpeas, and red kidney beans in this authentic Makhani Daal.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 332 Calories

Ingredients

• 2 teaspoons vegetable oil
• salt to taste
• 2 teaspoons butter
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 2 teaspoons ground coriander
• 2 tomatoes, finely chopped
• 1 (2 inch) piece ginger, minced
• 1 cup black lentils (kaali daal)
• 2 teaspoons yogurt
• 3 sprigs cilantro leaves
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chile powder
• 0.25 cup red kidney beans (rajma)
• 0.25 cup split chickpeas (channa daal)

Recipe Instructions

Step 1

Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.

Step 2

Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.

Step 3

Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

Step 4

Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.