lentils recipe

Lentils Recipe

This lentils recipe is a rich and comforting Indian dal makhani made with tender lentils, kidney beans, aromatic spices, tomato puree, butter, and cream. Slow simmering allows the flavors to blend beautifully, creating a creamy and deeply spiced dish that pairs perfectly with rice, naan, or roti. Discover more flavorful recipes like Lentils Recipe right here.

Ingredients

  • 1 cup lentils
  • ¼ cup dry kidney beans (optional)
  • Water, as needed for soaking
  • 5 cups water
  • Salt, to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon cumin seeds
  • 4 cardamom pods
  • 1 cinnamon stick, broken
  • 4 bay leaves
  • 6 whole cloves
  • 1 ½ tablespoons ginger paste
  • 1 ½ tablespoons garlic paste
  • ½ teaspoon ground turmeric
  • 1 pinch cayenne pepper, or more to taste
  • 1 cup canned tomato puree, or more to taste
  • 1 tablespoon chili powder
  • 2 tablespoons ground coriander
  • ¼ cup butter
  • 2 tablespoons dried fenugreek leaves (optional)
  • ½ cup cream (optional)

Directions

  • Place the lentils and kidney beans, if using, in a large bowl. Cover with plenty of water and soak for at least 2 hours or overnight. Drain well.
  • Add the soaked lentils, kidney beans, 5 cups of water, and salt to a pot over medium heat.
  • Cook until the lentils and beans are tender, stirring occasionally, about 1 hour. Remove from the heat and set aside, keeping any excess cooking water.
  • Heat the vegetable oil in a saucepan over medium-high heat.
  • Add the cumin seeds and cook for 1 to 2 minutes, until they begin to pop.
  • Add the cardamom pods, cinnamon stick, bay leaves, and cloves. Cook for about 1 minute, until the bay leaves begin to brown.
  • Reduce the heat to medium-low. Add the ginger paste, garlic paste, turmeric, and cayenne pepper, then stir well to coat the spices.
  • Stir in the tomato puree and cook over medium heat for about 5 minutes, until slightly reduced.
  • Add the chili powder, ground coriander, and butter. Cook and stir until the butter melts completely.
  • Stir the cooked lentils, kidney beans, and any remaining cooking water into the tomato mixture.
  • Bring the mixture to a boil, then reduce the heat to low.
  • Stir in the dried fenugreek leaves, if using. Cover and simmer for about 45 minutes, stirring occasionally.
  • Add the cream, if using, and cook for another 2 to 4 minutes, until heated through.
  • Serve hot with rice, naan, or roti.

Preparation Details

  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Additional Time: 2 hours
  • Total Time: 4 hours 15 minutes
  • Servings: 6
  • Yield: 6 servings