Dal makhani (Butter lentils)
2 hours 15 min
Lentils are simmered with tomatoes and loads of spices in this thick and buttery dal makhani that'll satisfy your craving for Indian food. Serve as a side or with rice for a vegetarian dish.
Matthieu Duquette
1 person made this
Ingredients
Serves: 6
- 300g lentils
- 2 tablespoons ground cinnamon
- 1 tablespoon chilli 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 caster sugar
- salt to taste
- 250ml double cream
- 6 tablespoons butter
- 1 lime, cut into wedges
Method
Prep:15min ›
Cook:1hr ›
Extra time:1hr soaking ›
Ready in:2hr15min
- Soak lentils in a saucepan of water for 1 hour. Bring to the boil for 5 minutes. Drain.
- Heat cinnamon, chilli powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice and bay leaves in a large pan over medium heat, stirring occasionally, until fragrant, about 5 minutes.
- Stir olive oil into the pan. Add tomatoes, ginger paste and garlic; simmer until flavours 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.
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