Dal Makhani Recipe

The best Dal Makhani was first introduced to me when I was on my travels in Dubai, its a great dish, especially if you don't like spice. This is more aromatic in flavour with a creamy texture. Not only that but a great source of protein from the lentils.


  • 2 tablespoons avocado oil or extra-virgin olive oil

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, pressed or minced

  • 1 tablespoon minced fresh ginger

  • 1 jalapeño pepper, seeds and membranes removed, minced

  • 1 ½ teaspoons garam masala*

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices

  • 1 cup uncooked black lentils (also called beluga lentils)

  • 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans

  • 5 cups water

  • 1 bay leaf

  • 1 tablespoon lime juice, plus additional lime wedges for serving

  • Optional (for additional creaminess): half-and-half, or regular or light coconut milk

  • Chopped fresh cilantro, for garnish


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.

  • Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.

  • 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.

  • 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.

  • 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 flavour and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.​

Zara x

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