Dal Khyber Recipe

Name: Dal Khyber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 2 cups, whole black lentils; 2 medium onions, chopped; 5-7 cloves garlic, minced; 1-inch piece fresh ginger, finely grated; 2-3 green chilies (or red chili powder); 3 cups tomato puree; 1 cup milk; water; 2 tbs butter; 1 tsp cumin seeds; 1/2 tsp clove powder; 1/2 tsp cinnamon powder; 2 heaping tsp coriander powder; 1/4 tsp turmeric; 1 1/2 cups heavy cream; salt to taste

Servings: persons

Ingredients:
2 cups, whole black lentils
2 medium onions, chopped
5-7 cloves garlic, minced
1-inch piece fresh ginger, finely grated
2-3 green chilies (or red chili powder)
3 cups tomato puree
1 cup milk
water
2 tbs butter
1 tsp cumin seeds
1/2 tsp clove powder
1/2 tsp cinnamon powder
2 heaping tsp coriander powder
1/4 tsp turmeric
1 1/2 cups heavy cream
salt to taste

1
Soak 2 cups of the black lentils 6-8 hours in plenty of water.
2
Drain the water, add the lentils to a pressure cooker. Add 1 teaspoon salt, 4 cups water and 1 cup milk. Pressure cook as you usually do for lentils. I tend to keep it for 5 whistles on a medium to high flame, then simmer on a low flame about 5 minutes. Let the pressure settle before you open the cooker.
3
In a wok, add 1 1/2 tablespoon butter and turn on the flame. Add the cumin seeds.
4
Once the cumin seeds are dancing (crackling), add the finely chopped onions and the green chilies. I like to slit the green chilies lengthwise so that people can see the strips and avoid biting into them. If you prefer to use red chili powder, you can add it with the other spices later. Add 1 teaspoon salt to sweat the onions.
5
Once the onions are translucent, add the minced garlic and grated ginger. You can use ginger garlic paste if you prefer.
6
Once the raw smell of the ginger is gone (about 2-3 minutes), add the clove powder, cinnamon powder, coriander powder and turmeric. (Add red chili powder now if you choose not to use the green chilies.) Keep stirring.
7
After about a minute, add the tomato puree.
8
Stir every minute or two till the oil separates. Essentially, the water in the tomato puree will evaporate and you will begin to see oil bubbles on the surface.
9
Taste to make sure the spices feel right. If not, make adjustments. Make sure it tastes spicy enough, because we haven't added the lentils yet.
10
Add the sauteed mixture to a slow cooker or crockpot. Add the pressure-cooked black lentils. Add 1/2 tablespoon butter and 1 cup cream. Cook overnight. However, try to stir it every couple hours. Otherwise, the bottom tends to caramelize.
11
Taste the lentils in the morning and adjust salt and spices to your taste.
12
Add the remaining 1/2 cup cream. Continue cooking until you are ready to serve. Keep stirring every couple hours.
13
Top the bowl with a splash of cream just before serving.

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Ingredients:, 2 cups, whole black lentils, 2 medium onions, chopped, 5-7 cloves garlic, minced, and more.

Yes, Dal Khyber falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dal Khyber

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions