Fenugreek-Spiced Lentil Dhal Makhani
Creamy black lentils simmered slowly with fenugreek and aromatic spices for a rich, hearty Indian dhal. This indian-inspired vegan (vegan) ready in about 135 minutes pairs rinsed whole black urad dal, fenugreek seeds, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup rinsed whole black urad dal
- 1/4 cup soaked overnight red kidney beans (rajma)
- 1 tsp fenugreek seeds
- 1 tbsp grated ginger
- 4 minced garlic cloves
- 1 medium finely chopped onion
- 300 g tomato puree
- 3 tbsp butter
- 100 ml heavy cream
- 1 tsp cumin powder
- 1 tsp garam masala
- to taste salt
- 4 cups water
Instructions
- Step 1: In a large pot, combine 1 cup rinsed whole black urad dal and 1/4 cup soaked red kidney beans with 4 cups water. Bring to a boil, then simmer partially covered for 1 hour until the lentils are soft.
- Step 2: While lentils cook, melt 3 tbsp butter in a skillet over medium heat. Add 1 tsp fenugreek seeds and 1 medium finely chopped onion, sautéing for 5 minutes until the onion is golden.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 4: Add 300 g tomato puree, 1 tsp cumin powder, and salt to taste. Cook the sauce for 10 minutes until thickened.
- Step 5: Pour the tomato-spice mixture into the cooked lentils, stirring well. Simmer together on low heat for another 30 minutes, stirring occasionally until the dhal thickens.
- Step 6: Stir in 1 tsp garam masala and 100 ml heavy cream, cooking for 5 minutes more until creamy and rich.
- Step 7: Adjust salt and serve hot garnished with fresh cilantro and a dollop of butter if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fenugreek-Spiced Lentil Dhal Makhani take to make?
Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fenugreek-Spiced Lentil Dhal Makhani?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed whole black urad dal from drying out.
Can I substitute ingredients in Fenugreek-Spiced Lentil Dhal Makhani?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fenugreek-Spiced Lentil Dhal Makhani for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fenugreek-Spiced Lentil Dhal Makhani vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
