Indian · Dinner
Black Lentil Butter Stew
A creamy North Indian dal made from whole black lentils, simmered slowly then finished with butter and cream. Smoky cumin, garlic, ginger and tomato build the base, giving the stew its deep, velvety texture. Served hot with steamed rice or flatbread.
$3
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
435Calories
20.1gProtein
18.9gFat
49.8gCarbs
7.2gSugar
13.2gFiber
1181mgSodium
65mgChol
10.8gSat Fat
892mgPotassium
131mgCalcium
6.4mgIron
0.1mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-cholesterol
high-fiber
low-calorie
rich-umami
all-time-classics
vegetarian
gluten-free
Instructions
1
Prep
Soak the black lentils and kidney beans together in cold water for at least 8 hours or overnight, then drain and rinse under running water until clear.
2
Simmer
Bring the drained lentils and beans to a boil in a saucepan with water and vegetable stock over medium heat, then reduce to low and simmer covered for 45 minutes until soft.
3
Sauté
Melt half the butter in a small skillet over medium heat, add the finely chopped onion and cook 5 minutes, stirring occasionally, until soft and golden at the edges.
4
Bloom
Stir the ginger-garlic paste, ground cumin, ground turmeric, and chili powder into the skillet; cook over medium-low heat 1 minute until fragrant and darkened.
5
Reduce
Add the tomato paste to the skillet and cook over medium heat 3 minutes, stirring often, until it deepens and separates slightly from the fat.
6
Braise
Scrape the onion-tomato mixture into the saucepan, add salt and remaining garam masala, and simmer over low heat 20 minutes, mashing some lentils until creamy and velvety.
7
Finish
Stir in the remaining butter and heavy cream; simmer over low heat 3 minutes until glossy and fully combined.
8
Plate
Ladle the stew into a bowl, scatter the chopped cilantro over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, soaked and boiled overnight whole black lentils
- 2 oz56g red kidney beans, cooked
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp heavy cream
- 4 tbsp4 tbsp tomato paste
- 2 tsp2 tsp ginger-garlic paste
- 11 onion
- 2 tsp2 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp chili powder
- 1 cup240ml water
- 1 cup240ml vegetable stock
- 1 tsp1 tsp salt
- 2 tsp2 tsp cilantro
