Makhani Dal (Butter Dal), Mogul-Style Recipe

Name: Makhani Dal (Butter Dal), Mogul-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole black gram beans (sabat urad); 2 tablespoons adzuki beans or pink beans (choti rajma); 2 tablespoons split chickpeas (chana dal); 1 cup plain whole-milk yogurt, whisked; 2 cups finely chopped onions; 1 1/2 cups finely chopped tomatoes (canned is fine); 2 tablespoons finely chopped fresh ginger; 1 teaspoon turmeric; 1 teaspoon ground cardamom; 1 teaspoon paprika; 1/2 teaspoon ground-red-chili powder; 2 teaspoons salt; 3 tablespoons sunflower or safflower oil, or other neutral oil; 1 1/2 teaspoons minced garlic; 1 1/2 teaspoons ground cumin; 3/4 teaspoon garam masala; 1/2 cup plain low-fat yogurt

Servings: persons

3/4 cup whole black gram beans (sabat urad)
2 tablespoons adzuki beans or pink beans (choti rajma)
2 tablespoons split chickpeas (chana dal)
1 cup plain whole-milk yogurt, whisked
2 cups finely chopped onions
1 1/2 cups finely chopped tomatoes (canned is fine)
2 tablespoons finely chopped fresh ginger
1 teaspoon turmeric
1 teaspoon ground cardamom
1 teaspoon paprika
1/2 teaspoon ground-red-chili powder
2 teaspoons salt
3 tablespoons sunflower or safflower oil, or other neutral oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
3/4 teaspoon garam masala
1/2 cup plain low-fat yogurt

1
Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes.
2
Turn off the heat and cover the pot; let the legumes soak for 2 hours.
3
Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more.
4
Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft.
5
Turn off the heat and use an Indian mathani (see related article) to puree the dal for about 1 minute; it should be saucy but not soupy.
6
To make the tadka, heat the oil in a small saucepan over high heat.
7
When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
8
Add the garlic and cook, stirring constantly, until medium brown.
9
Turn off the heat and stir in the cumin and garam masala.
10
Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 3/4 cup whole black gram beans (sabat urad), 2 tablespoons adzuki beans or pink beans (choti rajma), 2 tablespoons split chickpeas (chana dal), 1 cup plain whole-milk yogurt, whisked, and more.

Yes, Makhani Dal (Butter Dal), Mogul-Style falls under the Soups & Stews 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.

Makhani Dal (Butter Dal), Mogul-Style

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