Dal Makhani (Butter Lentils) recipe
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Ingredients
- 1 ½ 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 ½ teaspoon ground cloves ½ 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
Nutrition Info
- 533.5 caloriescarbohydrate: 48.5 gcholesterol: 84.9 mgfat: 32.7 gfiber: 19.5 gprotein: 15.7 gsaturatedFat: 17.5 gservingSize: -sodium: 137.6 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Dal Makhani (Butter Lentils)
Directions
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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.