Lentil Love

This is one of my favorite comfort foods, and I will eat it warm, cold, or right out of the pot with a spoon. All spices can be ordered from World Spice Market.

Dal Makhani (Kali Maa di Dal)

  • Serves:6
  • Prep Time:PT0H15M 0H   15M
  • Cook Time:PT0H30M 0H   30M
  • Total: 0H   45M
  • 1 small thumb ginger, about 1-1/2” long and ½” wide, peeled
  • 4 cloves garlic, peeled and trimmed
  • 1 medium Anaheim chile, trimmed and de-seeded
  • 1 tablespoon ghee or coconut oil
  • 1-2 teaspoons powdered asafetida (optional)
  • 1-1/2 tablespoons ground Kashmiri spice blend
  • 1 bay leaf
  • 1 small red onion, finely chopped
  • 1 cup dry beluga (black, caviar) lentils, rinsed and sorted
  • 1 15-oz can kidney beans, drained and rinsed
  • 2 cups vegetable stock or water
  • 1 15-oz. can chopped tomatoes, with their liquid
  • 1 cup lite coconut milk

In a food processor, puree the ginger, garlic, and chili until very finely chopped. (If you don’t have a food processor, a grater will do).

In a 4-qt. saucepan, heat the ghee or coconut oil over medium-high heat until liquid. Add the asafetida and spice blend to the pot and stir, warming the spices until they are fragrant. Add the garlic puree and stir well until most of its moisture has evaporated. Stir in the red onion. Add the lentils and kidney beans, stir well and cover with vegetable stock or water. Bring to a boil. Turn down the heat to medium, and add the tomatoes. Simmer together for 20 minutes over low heat, covered. Stir occasionally. When the lentils are just tender, remove the lid and stir in the coconut milk. Continue to cook over low heat, uncovered, for 5-7 minutes longer, or until the liquid is slightly reduced, stirring frequently.


Can be made vegan by substituting coconut oil for the ghee.



Yield: 6 servings, Amount Per Serving: Calories:  203 , Total Fat: 6g, Saturated Fat: 4g, Trans Fat: 0g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Carbohydrates: 29g, Fiber: 8g, Sugar: 4g, Protein: 11g, Cholesterol: 0mg, Sodium: 491mg, Calcium: 52mg, Iron: 4mg, Vitamin A: 879IU, Vitamin C: 24mg, Phosphorous: 200mgPotassium: 678mg



dinner, lunch, indian, vegetarian


A soothing comfort food from northern India.

See all my recipes on Modernmeal


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.