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Dal Makhani (Butter Lentils)

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Recipe Summary Dal Makhani (Butter Lentils)

This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.

Ingredients | Moong Dal - Wholesale Price Today

1 ½ cups lentils

2 tablespoons ground cinnamon

1 tablespoon chile powder

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 teaspoon nutmeg

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper

½ teaspoon ground cloves

½ teaspoon ground allspice

2 bay leaves

2 tablespoons olive oil

5 tomatoes, pureed

2 tablespoons ginger paste

3 cloves garlic, minced

2 tablespoons white sugar

salt to taste

1 cup heavy whipping cream

6 tablespoons butter

1 lime, cut into wedges

Directions

Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.

Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.

Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.

Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.

Info | Moong Dal - Wholesale Price Today

prep: 15 mins cook: 1 hr additional: 1 hr total: 2 hrs 15 mins Servings: 6 Yield: 6 servings

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