(since 1999)


RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

Vegetable Recipes• Chickpeas to Lentils • >  Lentils with Cream and Butter


FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Complete Indian Cooking
by Meena Pathak
This is a very typical Punjabi dish containing a lot of cream and butter. Don't let the calories put you off - this wonderfully warming dish is very nutritious and high in protein. If you do want a healthier version use oil instead of butter. I could eat this with just about anything, but it is simply delicious with just rice and parathas.
Serves 4

Lentils With Cream And Butter
(DaI makhni)


• 3 cloves garlic
• 1 teaspoon green cardamom pods
• 1 teaspoon cloves
• 1 cinnamon stick
• 2 teaspoons cumin seeds
• 150 g (5 oz) black lentils (urad dal)
• 50 g (2 oz) red kidney beans
• 250 ml (8 fl oz) single cream
• 200 g (7 oz) butter or 3 tablespoons vegetable oil
• 1/2 teaspoon red chilli powder
• salt, to taste
• chopped fresh coriander, to garnish


Using a pestle and mortar, roughly crush together the garlic, cardamom pods, cloves, cinnamon and cumin seeds. Tie up this mixture in a 7.5 cm (3 in) square piece of muslin cloth "bouquet garni' and place in a large pan with the black lentils and red kidney beans. Add enough water to cover the pulses and bring to the boil. Reduce the heat and simmer gently for about 1 hour, adding more water if necessary.

When the pulses are cooked and the mixture has thickened, remove the "bouquet garni' and discard. Add the cream, butter or oil, chilli powder and salt. Sprinkle with a little chopped fresh coriander to serve.


 • Chickpeas to Lentils •  |  Chickpeas & Vegetables Stir Fry  |  Chickpeas, Stewed  |  Chickpeas: Parsley & Lemon Chickpeas  |  Chickpeas and Peppers  |  Chick Peas with Sun Dried Tomatoes  |  Collards: Pineapple Collards  |  Collard Greens, Maple Sweetened  |  Collards, Kod's Quickie Collards  |  Collard Greens, Roasted Garlic  |  Collard Greens, Louisiana  |  Collard Greens, Sauteed  |  CORN RECIPES >>>  |  Cranberry Relish, Fresh  |  Cucumbers with Cream (1893)  |  Cucumbers, Stewed Cucumbers  |  Cucumbers, Stuffed Cucumbers  |  Dandelions, Curried Dandelions  |  Dandelions with Gravy  |  Dandelion with Garlic & Olive Oil  |  Dandelion Greens (Wild) w/Chestnuts  |  EGGPLANT RECIPES >>>  |  Fennel Baked w/Olives & Tomatoes  |  Endive, Braised Endives  |  Fennel, Braised Fennel with Shallots  |  Fennel Gratin  |  Fennel, Greek Fennel Skillet  |  Fennel with Mozzarella  |  Fennel, Roast Fennel with Orange  |  Indonesian Tamarind Vegetables  |  Kale or Chard Pie  |  Kale, Steamed with Sesame Oil  |  Kale with Garlic & Bacon  |  Kale, Sesame Kale  |  Kale: Smoky Kale and Olives  |  Kohlrabi Sauteed with Butter & Dill  |  Kohlrabi with Peas and Potato  |  Leeks Mimosa with Hazelnuts  |  Leeks, Sweet and Sour  |  Leeks, Grilled with Romesco  |  Lentils with Cream and Butter  |  Lentils, Simmered Lentils  |  Lentils, Spicy Red Lentils 


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  




Popular Pages