Dal Makhani (Indian Lentils)

255 mins (prep 15, cooking 120)
20 ingredients
6 servings
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

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Serving Size (289.07 g)
Servings 6
Amount per Serving
Calories 313.2 Calories from Fat 153.9
% Daily Value *
Total Fat 17.1g 157.84%
Saturated Fat 6.79g 203.72%
Trans Fat 0.48g %
Cholesterol 29.53mg 59.06%
Sodium 2213.27mg 553.32%
Total Carbohydrate 33.03g 66.05%
Dietary Fiber 12.17 g 292.02%
Sugars 5.08 g %
Protein 10.41g 124.97%
Vitamin A 1291.38IU% Vitamin C 1.65mg%
Calcium 104.71mg% Iron 5.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry kidney beans, water to cover, ground turmeric, canned tomato puree, ground coriander, dried fenugreek leaves