Smoked "Black" Dahl Makhani

Dahl Makhani loosely translates to Butter Lentils, which I think we can all agree sounds like a good thing. It is also commonly referred to as “Black Dahl” in restaurants. It is made with small, black lentils and smoked using a very peculiar method. If you’re offput by the smoking, you are welcome to skip that step, but I truly do encourage giving it a try as it really adds to the flavor. Otherwise this makes a creamy, spiced, deep dahl that is perfect as a side sauce or as a small soup with naan. Also check out my basic Red Lentil Dahl recipe for the perfect weeknight meal. if you haven’t already.

what you need

3/4 cup dry Beluga (black) lentils, soaked overnight

3 tablespoons salted butter

1 cup of vegetable broth or water

1 tablespoon salt

3 whole cloves

3 green cardamom pods

fresh grated nutmeg

1 cinnamon stick

1 teaspoon smoked paprika

3-4 large garlic cloves, minced or ideally mashed with a mortar and pestle

1 knob of ginger, minced or ideally mashed

1-2 hot green chilies, finely minced

1 large bay leaf

1 teaspoon cumin or several whole cumin seeds

1/2 large red or yellow onion, finely minced

1 cup pureed tomatoes, either canned or roasted

1/4 cup light cream or 1/3 cup half and half

Dollop of Greek yogurt for serving

Flat leaf parsley for serving

Toasted naan for serving

Note on naan: I like to slice my naan into sticks, drizzle with olive oil, sprinkle with salt and pepper, and toast on each side under the broiler for a minute or two.

how to make it

Soak the lentils overnight, then simmer in 2-3 cups of water for ~45 minutes until lentils are completely mashable and tender. Ensure there is some liquid left and do not strain. You will use the liquid in the dahl.

Place butter in a large pan over medium-high heat.

Add cloves, cardamom, cinnamon, cumin, paprika, and bay leaf to the butter and allow to fry for a minute until fragrant. Add the onion, garlic, ginger root, and chilies, and allow to fry another minute or two, careful not to burn.

Add the tomato puree, lentils in their juices, salt, and 1 extra cup of water or vegetable broth to the pot, stirring well and reducing heat to a low simmer. Grate the fresh nutmeg on top. Simmer low and uncovered for 1-2 hours. You definitely want the dahl to thicken but not all the way to stew-like consistency. Add water as required. If the dahl is drying out too much, you can put a lid on it and simmer slowly. The more slowly you cook Dahl Makhani, the deeper the flavors.

To smoke. If you desire to smoke the dahl (which I highly recommend you do) all you need is an ember from a wood-burning fire or a piece of charcoal. Heat the charcoal on the stovetop or remove the ember from the fire, and place it in a small bowl. Float that bowl on top of the dahl and drizzle any kind of oil on top. The ember will begin to smoke like crazy assuming it is really hot. Quickly place the lid on the dahl pan and leave for 1-2 minutes. Remove the lid and the smoke will have infused itself in the dahl.

Check flavor for salt and seasoning before removing from heat and drizzling in the cream. Enjoy with a dollop of Greek yogurt and some flat leaf parsley.

Note: Some Dahl Makhani is also made with 1/4 cup of kidney beans. I like it with just the black lentils but feel free to add the kidney beans as well.

Biryani Rice

I made biryani a couple of times to master the technique, but don’t let the seemingly involved instructions deter you. I’ve made it simple, and if you’re a fan of Indian food – biryani, in particular – you totally got this! This is a vegetable version which I feel works best when it prominently features cauliflower, but you can easily make steak or chicken biryani as well. This biryani rounds out my trifecta of main course rice dishes, to include my Mongolian Beef Fried Rice recipe and super flexible Chicken Rice Pilaf recipe (which has yet to make its way to the blogosphere… coming soon). Anyway, get out your spices and give this hearty, spicy, beauty a try. If you’re really feeling committed to a full Indian/Pakistan spread, pair this alongside my classic Chicken Korma Curry (30 minute curry video version found here).

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May 8, 2021 2 Comments

Chicken Korma

If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds. This one is more traditional. A Korma is a traditionally Moghul dish, which has origins in Northern India on into AFPAK. It has a base of coconut, roasted nuts, and raisins or honey, blended into a thick paste which serves as the base for a species of spiced gravy. Served over rice, with naan, or with a side of lemon arugula, it is hearty and filling and brimming with spice.

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May 17, 2024 4 Comments

Dahl (Indian Lentil Stew)

Dahl is an understatement of a dish. Pitch “lentils and spinach cooked until mushy” to most people and you’re unlikely to garner much enthusiasm. But this dish… this dish… is a healthy, satisfying, vegan, weeknight game changer. It is rich and hearty, and I am pretty sure you could top crispy, sea-salted naan with Pennzoil and I’d eat it. The curry spices are not as prominent as in most Indian dishes so the flavors are subtle and the lemon keeps it fresh.

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October 22, 2020 3 Comments

Red Lentil Dahl with Spinach

what you need

1 tablespoon sunflower oil or ghee

1 1/2 cups red lentils (I have tried with yellow, french, white… all good, but red are the best IMO).

1 can diced tomatoes

2 shallots or 3/4 yellow onion, diced

fresh ginger root, minced

2-3 cups raw spinach

juice from half a lemon

fresh cilantro

2-3 cloves garlic, minced

1 hot chili pepper, minced

Spices: turmeric, cloves, red pepper flakes, salt, pepper, cardamom, cloves, cumin, mustard seeds, or some sort of garam masala mix

Naan, basmati rice

how to make it

Rinse lentils until water runs clearly through them, then cook for ~15-20 minutes over medium heat in 4 cups of water. As the lentils cook, add salt and a generous amount of turmeric. You want the lentils to break down and become quite thick.

While the lentils simmer, heat the ghee or oil in a large pan. Add onions or shallots and cook ~3 minutes until soft. Add the garlic and ginger root and cook for ~2 minutes more.

Spice. Remove from heat and add your personal blend of spices, stirring to coat everything in the pan. Toasting the spices in this way releases their flavors, but you want to take care never to burn the spices over high heat, should your dish take on a bitter quality. You can be generous with turmeric, but should be sparing with cloves, cumin, and ginger, all of which can overpower in large quantities.

Return to heat and add the can of tomatoes, stirring well. The lentils should be completely collapsed by now and all the water evaporated from the pot. Pour the lentils into the pan with the tomatoes and simmer for ~10-20 minutes, taking care not to let the dahl stick to the bottom of the pan.

When ready, add lemon juice and the spinach, stirring and folding so the spinach becomes submerged in the dahl. Cook at least 5-10 minutes more until the spinach is fully integrated. Serve over basmati rice and with naan with a garnish of cilantro.

A note on naan: most any storebought naan will do. Lay it out on a pan, cut it into slivers, and sprinkle with a good olive oil, sea salt, and pepper, and place under broiler until crispy. Really takes this dish to the next level.