This Indian lentil curry contains problematic seed oils (sunflower, canola, soybean) that we'll replace with traditional organic ghee for better flavor and health. The original uses refined ingredients that we'll upgrade to organic versions, creating a richer, cleaner dal makhani-style dish.
Based on: Original Madras Lentils
· Makes approximately 8 servings
· Serving: 280g (1 cup)
Why This Recipe is Seed Oil Free
Commercial Original Madras Lentils from Tasty Bite often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Provides warming digestive spice and balances the richness of dairy
Real salt
12g (2 teaspoons) · Redmond Real Salt
Enhances all flavors and provides essential minerals missing from refined salt
Instructions
Step 1. Soak the dried black lentils (400g) and red kidney beans (100g if using dried) separately in filtered water for 6-8 hours or overnight. This reduces cooking time and improves digestibility. Drain and rinse thoroughly before cooking. If using canned kidney beans, simply drain and rinse them.
Step 2. In a heavy-bottomed pot or slow cooker, combine the soaked lentils with 1.2 liters (5 cups) of filtered water. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes until lentils are very soft and breaking down. Stir occasionally and add more water if needed - you want a creamy, porridge-like consistency. The lentils should be completely tender and starting to lose their shape.
Step 3. While lentils cook, prepare the spice base. In a large skillet over medium heat, warm 30g (2 tablespoons) of organic ghee. Add 15g (2 tablespoons) dried onion powder and cook for 30 seconds until fragrant. Add 90g (6 tablespoons) tomato paste and cook for 2-3 minutes, stirring constantly, until the paste darkens and becomes aromatic. This blooming process concentrates the flavors and removes any raw taste.
Step 4. Add the spices to the tomato mixture: 8g (1 tablespoon) cumin powder, 6g (2 teaspoons) chili powder, and 4g (1 teaspoon) ginger powder. Cook for another 30 seconds until very fragrant. The spices should sizzle and release their oils. Remove from heat and set aside.
Step 5. When lentils are completely soft, add the cooked kidney beans and the prepared spice-tomato mixture. Stir well and simmer for 15-20 minutes to meld flavors. The mixture should be thick but pourable - add water if too thick, simmer uncovered if too thin. Season with 12g (2 teaspoons) real salt, adjusting to taste.
Step 6. Stir in 240ml (1 cup) organic heavy cream and 30g (2 tablespoons) butter. Simmer gently for 5 more minutes - do not boil vigorously or the cream may curdle. Finish with the remaining 30g (2 tablespoons) ghee stirred in off the heat for richness and sheen. Taste and adjust salt and spices as needed.
Step 7. Serve hot as a main dish with rice or naan bread. The dal should have a creamy, restaurant-style consistency - rich and luxurious but not too thick. Each 280g serving should be satisfying and nutritionally complete with protein, fiber, and healthy fats from traditional sources.
Storage
Store covered in refrigerator for up to 5 days. The dal will thicken when cold - thin with a little water or cream when reheating. Freezes well for up to 3 months, though texture may become slightly less creamy. Reheat gently to avoid breaking the cream.
Cost Comparison
Cost per serving (homemade)$0.98
Cost per serving (store-bought)$3.99
Savings75%
Significant upfront investment in quality ghee and spices, but ingredients make multiple batches. The per-serving cost drops dramatically with bulk organic ingredients, while providing infinitely better ingredient quality than the commercial version with its inflammatory seed oils.