Dal Makhani (Butter Lentils) Recipe

Dal Makhani (Butter Lentils) Recipe

  • 1 1/2 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
  • 1/2 teaspoon ground cloves
  • 1/2 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
  1. Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
  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.
  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.
  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.
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