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.

Matthieu Duquette
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Nutrition Facts

540 calories; 32.9 g total fat; 85 mg cholesterol; 138 mg sodium. 49.4 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/08/2017
I liked this recipe. It was heady with all the spices but it worked well together and smelled great while cooking. I subbed a mixture of canned and bottled coconut milk for the whipping cream which I thought was a good choice that fit well for this Indian dish. It was super easy and I would make it again. Thanks for adding this wonderful recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/10/2018
Too much cinnamon it overpowered the other spices way too much. Though the author did say she enjoyed a sweet dal so that's to be expected. For a spicier Dal I use 1/2 Tbs Cinnamon and then 2 Tbs Cayenne and chile powder. Other than that the texture was great it was very fragrant and a lot of fun to make! I substituted lemon juice instead of lime. Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/08/2017
I liked this recipe. It was heady with all the spices but it worked well together and smelled great while cooking. I subbed a mixture of canned and bottled coconut milk for the whipping cream which I thought was a good choice that fit well for this Indian dish. It was super easy and I would make it again. Thanks for adding this wonderful recipe. Read More
(3)
Rating: 4 stars
03/08/2017
I liked this recipe. It was heady with all the spices but it worked well together and smelled great while cooking. I subbed a mixture of canned and bottled coconut milk for the whipping cream which I thought was a good choice that fit well for this Indian dish. It was super easy and I would make it again. Thanks for adding this wonderful recipe. Read More
(3)
Rating: 4 stars
01/01/2017
This is quite nice. I typically don't like half of the spices listed but they work well here because they go so well with all the flavors. The method is simple and easy to follow. All-in-all this is an excellent recipe. Thank you for sharing it with us. Read More
(2)
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Rating: 5 stars
12/03/2018
Very tasty! I didn't have the chili powder cayenne or fresh tomatoes so substituted a can of pureed tomatoes and red pepper flakes. Served with garlic naan. Looking forward to the leftovers! For the reviewer who said this is not a soup that's right - this dish isn't meant to be a soup either. Don't try to thin it. And for those who think it's too sweet tradionally makhani has a definite sweetness to it. This was a great hearty vegetarian meal for a cold night?? Read More
Rating: 5 stars
05/17/2018
We loved it! I left out the sugar since I don't like sweets. I also cut down on chilly because my son wouldn't eat it. it was still delicious! Read More
Rating: 2 stars
04/09/2017
This is not a soup but a thick sauce. I had to add more tomatoes and beans and wish it had more lentils. I added almost a whole container of vegetable broth. Would not make this again. Read More
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Rating: 3 stars
09/10/2018
Too much cinnamon it overpowered the other spices way too much. Though the author did say she enjoyed a sweet dal so that's to be expected. For a spicier Dal I use 1/2 Tbs Cinnamon and then 2 Tbs Cayenne and chile powder. Other than that the texture was great it was very fragrant and a lot of fun to make! I substituted lemon juice instead of lime. Read More