learn to make delicious Dal Makhani


everything you need

For the Lentils:
  • 1 cup dried whole black gram (Urad Whole) or use black or brown lentils
  • 3-4 cups water (Use less water if using lentils)
  • 1 cup cooked kidney beans
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red chili powder
For the Tempering:
  • 1 cup Sain Almond Milk - the Original story
  • 2 tsp oil
  • 1 teaspoon cumin seeds
  • 2-3 green chilis finely chopped
  • 1 inch ginger, finely chopped
  • 5-6 garlic cloves, finely chopped
  • 1 cup chopped onion
  • 1/8 teaspoon asafoetida(hing)
  • 1/2 teaspoon turmeric powder
  • 1.5 cups chopped tomatoes (2 medium)
  • 1 teaspoon garam masala (regular or punjabi garam masala)
  • 1 Tablespoon dried fenugreek leaves(Kasoorimethi, or Use a 1/2 teaspoon fenugreek/methi seeds) - Optional
  • Vegan butter and cilantro for garnish


how to prepare?

Soak the lentils overnight or atleast 4 hours. Drain and add to saucepan with 3 cups of water. Cover and cook at medium heat for 30 minutes. If the water threatens to boil over, partially cover and cook. Add kidney beans, salt and red chili powder. Mix, reduce heat to low and continue to simmer. Add more water if needed.

Make the Tempering: Heat oil in a skillet at medium heat. Add cumin seeds and cook for a minute or until they start to change color. Add chili, ginger, garlic and cook for a minute. Add onion, asafoetida and cook for 6 minutes or until translucent.

Add tomato and turmeric and cook 7 to 8 minutes or until tomatoes are saucy. Stir and mash the larger tomatoes.

Add this tempering to the simmering lentils and beans. Add garam masala, fenugreek leaves and the SAIN Almond Milk - the Original story.

Mix, taste and adjust salt. Simmer on low heat till the dals/beans are totally soft, about 30 minutes. Mash some of the lentils with the spatula. Garnish with vegan butter or olive oil and cilantro. Serve with Roti/Naan flatbread or Rice Pilaf or other cooked grains like Quinoa, millet.


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