These richly spiced lentils are simmered for two hours in a spicy tomato sauce and finished with splash of cream for a filling side dish in an Indian feast.
This recipe previously called for 2 tablespoons of salt, but has been changed to 2 teaspoons. You can add less salt in the beginning (1 teaspoon or less), then add more salt to taste halfway through cooking.
IN FUTURE I MUST READ THESE REVIEWS BEFORE I START! I AGEE WAY WAY TOO MUCH SALT. RUINED THE MEAL. WHY DOESN'T YHE AUTHOR ADJUST THE RECIPE WHEN THEY SEE SO MANY PEOPLE COMMENT ON THE ERROR IN THE SALT LEVEL. OTHER THAN THAT THE BACKGROUND TASTE HAD REAL PROMISE BUT DESPITE ALL MY ATTEMPTS TO DILUTE THE SALT (POTATOES, YOGURT, MILK ETC) IT WAS A DISASTER - 01 Apr 2018
I have to agree with cengelberg, the recipe shown is far too salty. I made the recipe for 6 people and it called for 2 tablespoons of salt, but change that to 2 teaspoons and you'll be fine. I also used canned kidney beans instead of dry, so if you go my way be sure to drain the excess water after cooking the lentils and beans or you'll end up with dal makhani soup. - 30 Jan 2013 (Review from Allrecipes US | Canada)
My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. It's absolutely delicious!!! In fact my husband loved it so much he had leftover dal and brown rice for breakfast this morning, lol! I did make some minor changes to the recipe. Instead of 2 Tbsp salt, I only added 1 tsp of salt and it was plenty enough, I may consider adding even less the next time I make it. Also, in place of the butter and heavy cream, I used 2 Tbsp trans-fat free margarine and fat-free half and half. And lastly, SOGOLONDJATA is right, fenugreek leaves are close to impossible to find state side. I added 1 Tbsp fenugreek seeds in place of the leaves; the flavor is much more intense in the seeds, but they are much easier to find in an Indian spice market. Be sure to remove the bay leaves, cloves, cinnamon (I left it whole; its easier to fetch out) and black cardamom before eating, especially if your serving to children. Another thought ~ after toasting the spices, it would be fairly easy to wrap them in cheese cloth. Thank you so very much for posting this recipe. - 20 May 2014 (Review from Allrecipes US | Canada)