Buttery Black Lentil Curry (Dal Makhani)

Ingredients

• 1 1/2 cups dried black lentils (whole urad dal)
• 2 tbsp ghee (or vegetable oil)
• 1 tsp ghee (or vegetable oil)
• 1 tbsp cumin seeds
• 1 large onion (finely chopped)
• 1 tsp ginger (finely grated)
• 1 tsp chopped green chili (or more)
• 1/2 cup milk (or cream if you want a richer version. I usually just use almond milk because it’s in my fridge)
• 2 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt (or to taste)
• 3 tbsp cold butter
• 1 tbsp lemon juice
• 1 handful chopped cilantro for garnish

Instructions

1. Rinse the black lentils with cold water a couple times. Combine lentils, 4 cups water and 1 tsp oil in a pressure cooker. Cook on high heat until the pressure builds, turn heat to medium and cook for 20 minutes. Don’t manually release the pressure. Wait at least 30 minutes to open the pressure cooker.
2. Heat 2 tbsp of oil in a large pot. When the oil begins to shimmer, add the cumin seeds. Cook about 10 seconds. Add onions and green chili. Stir. Let the onions cook until translucent.
3. Add the ginger. Stir. Let cook for about 20 seconds.
4. Add the cooked black lentils, milk, turmeric, chili powder, salt, and 2 cups water.
5. Let cook on medium heat for about 15 to 20 minutes stirring often until the liquid thickens.
6. Turn off heat. Stir in butter and lemon juice. Sprinkle with cilantro.
7. Serve warm with rice or flat bread.

Nutrition

• Calories: 422
• Carbohydrates: 44
• Protein: 20
• Fat: 19
• Saturated Fat: 11
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 5
• Trans Fat: 0.3
• Cholesterol: 49
• Sodium: 686
• Potassium: 156
• Fiber: 16
• Sugar: 3
• Vitamin A: 484
• Vitamin C: 7
• Calcium: 109
• Iron: 7