| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 7g | 3g | 32g |
| sugars | fibre | protein | salt |
| 5g | 12g | 12g | 0.6g |
If there’s a dish that holds a particularly special place in my heart, it’s the Urad Bean Dal Makhani—a wholesome, vegetable-heavy homage to my love for homey yet health-conscious cooking. Born and raised in the green valleys of California, my recipes have been a fusion of both coast-to-coast wellness and the comforting American classics. And this delightful dish does just that. Combining hearty Urad beans, rich tomatoes, and a flurry of spices, this recipe brings about that homey dining table warmth, all while adhering to my Californian wellness values.
The Heart and Health of Urad Bean Dal Makhani
Dal Makhani is traditionally a rich, buttery dish—and while I’ve not lost that creamy texture in my recipe, the Urad Bean Dal Makhani is a healthier take on this beloved staple. There’s a delightful array of nourishing, natural ingredients, just like the fresh produce I grew up with in California – Urad beans, kidney beans, onions, tomatoes, green chillies, ginger, and garlic to name a few. These all come together beautifully, each ingredient working in harmony to create a fragrant, flavorful dish packed full of nutrients.
The health benefits of this recipe are impressive; for instance, Urad beans are high in fiber and known for their potential heart health protections whilst kidney beans are another excellent plant-based protein source. Moreover, spices like turmeric pack a powerful, anti-inflammatory punch. The evidence is clear, this is truly a dish that nourishes from the inside out.
Fusion of Flavors
What I’ve always loved about this Urad Bean Dal Makhani is its robust fusion of flavors – robust, aromatic spices like garam masala and red chili powder lending their warmth to the dish; while a splash of lemon juice and a garnish of freshly chopped cilantro brighten up the flavor profile. Much like the landscapes of California, the flavors are diverse, vibrant, and compelling.
This rich, hearty dish is reminiscent of classic, comforting stews, perfect for those cozy, at-home family dinners. It would pair beautifully with a fresh, light bulgur salad, to contrast the creaminess of the Dal, or a baking dish full of golden cornbread to mop up that rich, buttery sauce.
I love sharing my Californian-inspired, nutrient-packed approach to traditional favorites like this Dal Makhani. There’s something so comforting about a dish that gives off such warmth and sustenance, boding well for a belly full of nourishment and a heart full of contentment.
What You’ll Need
- 1 cup Whole Urad Dal (Black Lentils)
- 1/4 cup Kidney Beans
- 1 large Onion (finely chopped)
- 2 large Tomatoes (finely chopped)
- 2 Green Chillies (slit)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (minced)
- 1.5 teaspoon Salt (or to taste)
- 2 teaspoons Red Chili Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1.5 tablespoon Butter
- 2 tablespoons Heavy Cream
- Chopped Cilantro (for garnish)
- 1 tablespoon Lemon Juice
- 5 cups Water
Method
Step One
Soak the urad dal (black lentils) and kidney beans in 3 cups of water for at least 6 hours, or ideally, overnight.
Step Two
In a large pot or pan, add the soaked lentils and beans, along with 5 cups of water. Bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, until the lentils and beans are soft and cooked through.
Step Three
In a different pan, melt the butter. Add the finely chopped onions, ginger, garlic, and green chilies. Cook for a few minutes until the onions are softened and golden.
Step Four
To the onion mixture, add the chopped tomatoes, salt, red chili powder, garam masala, and turmeric powder. Cook for another 5 minutes, until the tomatoes are soft and the spices are well blended.
Step Five
Combine the onion-tomato mixture with the cooked lentils and beans. Stir well, ensuring the lentils and beans are fully coated in the seasoning.
Step Six
Add the heavy cream and stir it in. Let the dal makhani simmer for another 10 minutes on a low heat to let the flavors meld together.
Step Seven
Just before serving, garnish the dal makhani with chopped cilantro and squeeze the lemon juice over the top.
Serve hot with rice or flatbread, as preferred.
