-
-
My review
Dal Makhani (Butter Lentils)
9
Matthieu Duquette
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 15 m servings 540Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 68 Ratings
-
-
-
-
-
Most helpful positive review
3/8/2017
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 wh...
Most helpful critical review
9/10/2018
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...
Most helpful
Most positive
Least positive
Newest
3/8/2017
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 wh...
1/1/2017
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, t...
12/3/2018
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! ...
9/10/2018
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...
5/17/2018
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!
4/8/2017
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.