Indian Dal Recipe from Nirvana Restaurant

I subscribe to a number of cooking magazines, their shiny photographs function my “look guide” for dinner concepts. However my favourite part really has no photographs, the “pricey editor” letters from readers revisiting a favourite meals reminiscence and pleading to weasel the recipe from the restaurant chef.

Journal editors and take a look at kitchens take a sophisticated chef’s recipe, “dwelling cookitize” for us mere mortals and scale down the servings for a household desk.

On a visit to Los Angeles earlier this yr, I met up with pals Matt, Adam, Gaby, Jenny, Rachael, Rachelle and Lucy at Nirvana Restaurant in Beverly Hills. Of the handfuls of dishes that got here flying in from the kitchen, this was my favourite – a dish they name “Dal Nirvana”.

It’s a creamy lentil dish good over basmati rice or mopped up with naan flatbread.

However one of the best half is that that is the unique recipe from the restaurant, simply scaled all the way down to feed a household of 4 as an alternative of 80 clients. No must simplify, simply good home-style recipe.

The mighty lentil could also be one of many small beans, however positive packs a nutritional punch. Whereas these aren’t the identical lentils utilized in conventional Indian Dal Makhani dish, that is what you would possibly discover in your grocery store – and can work effective on this recipe.

These are brown/inexperienced lentils:

However I want the smaller black “caviar” lentils.

The lentils are cooked for about an hour in tomato puree till delicate and tender.

Stir within the cream.

And stir to combine properly.

Sprinkle with cilantro and serve.

Indian Dal Nirvana (Dal Makhani)

Serve with basmati or naan flatbread.

Prep Time 5 minutes

Cook dinner Time 1 hr 15 minutes

  • 1 cup dry lentils
  • 6 oz canned crushed tomato (or tomato puree, however not tomato paste)
  • 1 tbsp grated recent ginger
  • 1 tbsp minced garlic
  • 1 tsp cayenne pepper (or much less relying in your spice choice)
  • 1 cup water
  • 4 tbsp butter
  • 1/8 tsp salt, extra to style
  • freshly floor black pepper
  • 1/3 cup heavy cream
  • 2 tbsp minced recent cilantro
  • In a big sauce pan, add the lentils and fill with water to cowl by 2 inches. Carry to a boil. Scale back warmth and simmer for 10 minutes till the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot.

  • Stir the lentils round within the pot mashing a few of them towards the pot to interrupt open. Add the crushed tomato, ginger, garlic, cayenne pepper, water, butter, salt and pepper.

  • Cook dinner for 1 hour till the dal is thick. Ensure that to examine the pot periodically to ensure the water doesn’t prepare dinner out.

  • Stir in cream, garnish with minced cilantro.

Dal Makhani – A Lifetime of Cooking
Dal Makhani – Hooked on Warmth
Dal Makhani with no cream – Cooking and Me
Cauliflower Dal – Fats Free Vegan Cookin
Dal Palak – Condo Remedy
Red Lentil, Spinach, Feta Salad – Good Pantry
Masoor Dal – Sailu’s Kitchen


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