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A rich and creamy black lentil curry, slow-cooked in the royal Awadhi style. Its velvety texture and aromatic spices make it a luxurious main course, perfect with naan or rice.
For 4 servings
Soak and Cook Lentils
Prepare the Masala Base
A rich and creamy black lentil curry, slow-cooked in the royal Awadhi style. Its velvety texture and aromatic spices make it a luxurious main course, perfect with naan or rice.
This awadhi recipe takes 110 minutes to prepare and yields 4 servings. At 496.53 calories per serving with 17.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Slow Cook (Dum)
Finish and Garnish
Replace ghee and butter with a neutral oil or vegan butter. Substitute the heavy cream with a rich cashew cream (made by blending soaked cashews with water) or full-fat coconut cream for a different flavor profile.
Finely chop 1-2 green chilies and add them along with the ginger-garlic paste for an extra layer of heat.
For a Jain or Sattvic version, omit the onion and ginger-garlic paste. Start by blooming a pinch of asafoetida (hing) in the hot ghee before adding the tomato puree.
Black gram and kidney beans are excellent sources of protein, which is essential for muscle repair, cell growth, and maintaining overall body function.
The combination of lentils provides a significant amount of dietary fiber, which aids in healthy digestion, promotes gut health, and helps maintain stable blood sugar levels.
This dal is a good source of minerals like iron, magnesium, and potassium. These are vital for oxygen transport in the blood, nerve function, and regulating blood pressure.
While both are rich lentil dishes, Awadhi Dal Makhani is distinguished by its emphasis on the 'dum' or slow-cooking method, which creates a deeper flavor infusion. It also often uses more aromatic and subtle spices like mace and green cardamom, reflecting the refined nature of Awadhi cuisine.
It's a mix. The lentils provide excellent plant-based protein and dietary fiber. However, the generous use of butter, ghee, and heavy cream makes it high in saturated fats and calories. It's best enjoyed as an occasional, indulgent treat rather than a daily meal.
One serving (approximately 1 cup or 345g) contains around 480-550 calories, depending on the exact amounts of butter, ghee, and cream used. Most calories come from fats and carbohydrates.
Yes, you can. Cook the soaked lentils in a large, heavy-bottomed pot with a lid. It will take significantly longer, around 1.5 to 2 hours, for the lentils to become completely tender. You will also need to add more water as it evaporates.
There could be a few reasons: 1) The lentils were not cooked long enough to become completely soft. 2) You didn't mash some of the lentils to release their starches. 3) You used low-fat cream or milk, which doesn't provide the necessary richness.
Let the dal cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling; you may need to add a splash of water or milk when reheating.
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