Black lentil, tomato and cumin dal

Dal makhani inspired to replicate the Maya Kaimal Organic Everyday Dal with black lentil, tomato, and cumin

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté Aromatics: Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add onions and sauté until translucent (about 5 minutes). Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 2

Bloom Spices: Add all ground spices (cumin, coriander, paprika, turmeric, cardamom, cloves, cayenne) and the cinnamon stick. Toast for 1 minute to release their oils.

Step 3

Simmer: Stir in the tomato paste, followed by the tomato puree and lentils. Add the water/broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 25–35 minutes until beluga lentils are tender but still hold their shape.

Step 4

Make it Creamy: Stir in the coconut cream. For the signature thick texture of the packaged dal, use a potato masher or the back of a spoon to lightly crush about 20% of the lentils directly in the pot.

Step 5

Finish: Simmer uncovered for another 5–10 minutes to thicken. Season with sea salt to taste.