Dal Makhani (Butter Lentils)
Ingredients2 h 15 m servings 540 cals
- 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.
Per Serving: 540 calories; 32.9 g fat; 49.4 g carbohydrates; 15.9 g protein; 85 mg cholesterol; 138 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 wh...
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, t...
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!