Dal Makhani
Creamy, luxurious black lentils simmered for hours in cream and butter, the showstopping comfort bowl served at every Indian restaurant.
Ingredients (serves 4)
- 1 cup black lentils
- 0.5 cup red lentils
- 0.75 cup heavy cream
- 3 tbsp butter
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger
- 1 cup canned tomatoes
- 1 tsp garam masala
- 0.5 tsp cumin
- Salt to taste
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Save this recipeInstructions
- 1
Rinse black and red lentils. Add to a pot with 6 cups water. Bring to boil, then simmer uncovered for 45-50 minutes until completely soft and creamy.
- 2
While lentils cook, heat 1 tbsp butter in a separate pan. Sauté diced onion until caramelized, about 10 minutes. Add minced garlic and ginger, cook 1 minute.
- 3
Add canned tomatoes to onion mixture and simmer 5 minutes. Stir in garam masala and cumin.
- 4
Pour tomato mixture into cooked lentils. Simmer together 10 minutes.
- 5
Stir in heavy cream and remaining 2 tbsp butter. Simmer gently 5 more minutes. Season with salt.
- 6
Serve hot in bowls, drizzled with extra cream and butter if desired. Serve with basmati rice or naan.
