Dal Makhani

Dal Makhani is a creamy dal prepared with black urad dal which has been widely embraced globally.

Ingredients

• ¾ cup lentils
• 1 tablespoon ground cinnamon
• ½ tablespoon chile powder
• ½ tablespoon ground coriander
• ½ tablespoon ground cumin
• ½ tablespoon ground turmeric
• ½ teaspoon nutmeg
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• ½ teaspoon ground cayenne pepper
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 bay leaves
• 1 tablespoon olive oil
• 2 ½ tomatoes, pureed
• 1 tablespoon ginger paste
• 1 ½ cloves garlic, minced
• 1 tablespoon white sugar
• salt to taste
• ½ cup heavy whipping cream
• 3 tablespoons butter
• ½ lime, cut into wedges

Steps

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 the three servings.