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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 534 Calories

Ingredients

• 2 tablespoons ground cinnamon
• ½ teaspoon ground cloves
• 2 tablespoons white sugar
• 6 tablespoons butter
• ½ teaspoon ground allspice
• 1 cup heavy whipping cream
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 2 bay leaves
• 1 teaspoon nutmeg
• 1 teaspoon ground cayenne pepper
• 1 tablespoon ground cumin
• 1 lime, cut into wedges
• 1 tablespoon ground turmeric
• 1 tablespoon chile powder
• 1 tablespoon ground coriander
• 2 tablespoons ginger paste
• 1 ½ cups lentils
• 5 tomatoes, pureed

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.