Dal Makhani (Butter Lentils)

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.

Step: 1

Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.

Step: 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.

Step: 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.

Step: 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.

Per Serving: 534 calories; protein 15.7g; carbohydrates 48.5g; fat 32.7g; cholesterol 84.9mg; sodium 137.6mg.

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