Creamy Black Lentil Curry — Dal Makhani
Around 35% fewer calories and significantly lower saturated fat, butter and cream reduced by two thirds and full-fat Greek yoghurt stirred in off the heat, with the authentic slow-cooked black lentil depth, smoky charred finish, and rich warming spice of the classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 125g black urad lentils overnight, drain. Dice 0.5 large onion finely. Mince 2 garlic cloves. Grate 12g fresh ginger. Drain and rinse 50g canned kidney beans. Measure all spices: 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp garam masala, 0.25 tsp Kashmiri chilli, 0.25 tsp smoked paprika.
Simmer
In a medium pot, simmer soaked lentils in plenty of unsalted water over medium heat for 40–45 minutes until completely soft. Drain, set aside.
Saute
Heat 0.5 tsp butter and 0.5 tsp oil in a heavy pan over medium heat. Add diced onion, cook 8–10 minutes until deeply golden. Stir in garlic and ginger for 2 minutes until fragrant.
Bloom
Add cumin, coriander, chilli powder, and smoked paprika to the pan. Stir constantly for 1 minute until spices release their aroma.
Build
Add 1 tbsp tomato purée and 200g canned chopped tomatoes. Simmer over medium heat for 10 minutes, stirring occasionally, until sauce thickens and darkens considerably.
Braise
Stir in cooked lentils and kidney beans. Add 100ml water and simmer over the lowest heat for 25–30 minutes, stirring regularly, until the dal is thick, creamy, and deeply flavored.
Finish
Remove pan from heat entirely. Slowly stir in 75g full-fat Greek yoghurt until fully combined. Return to lowest heat without boiling. Stir in 0.5 tsp garam masala, adjust salt to taste.
Plate
Transfer dal to bowls or a serving dish. Scatter fresh coriander and a pinch of smoked paprika over top. Serve immediately with warm naan or steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.