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Dal Makhani (Indian Butter Lentils)

An Edible Mosaicâ„¢
  • 155 minutes
  • Serves 6 to 8

INGREDIENTS

1

(14 oz/400 g) can petite diced tomatoes, petite

1

Bay leaf

1/2 cup

Beans or kidney beans, dried small red

1 cup

Black lentils, dried whole

3/4 tsp

Coriander, ground

6

large cloves Garlic

1

1-inch piece Ginger, fresh

2

Onions, large

2

Red chilies, dried small hot

1

(6 oz/170 g) tomato paste

8 cups

Vegetable stock, low-sodium

1

1-inch piece Cinnamon stick

2

Cloves, whole

1/4 tsp

Fenugreek and black pepper, ground

1 1/2 tbsp

Garam masala spice mix

1 tsp

Kosher salt, coarse

2

Pods cardamom, whole

4 tbsp

Butter, unsalted

3 tbsp

Ghee

1/2 cup

Heavy cream