- 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
- 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.
05/06/2018
recipepes.com
Dal Makhani (Butter Lentils), recipe
PT15M
PT1H
5
455 calories