Quick Recipes for Makhani Daal Buttery Lentils in Under 30 Minutes

Updated
2 min read

Makhani daal buttery lentils –If you’re in the mood for a comforting, warm dish, look no further than this delectable Makhani Daal, or Buttery Lentils! This creamy, rich recipe is not only easy to make but is also packed with flavor that will satisfy your cravings and impress your friends. Let’s dive into this mouthwatering dish!

Makhani Daal (Buttery Lentils)

There’s something truly special about Makhani Daal. The combination of fragrant spices, creamy texture, and a hint of buttery goodness makes it a star on any dinner table. Perfect with naan or steamed rice, this dish is an inviting choice for both weeknights and special occasions.

Makhani Daal

Ingredients

  • 1 cup lentils (preferably black lentils or a mix)
  • 4 cups water
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 3 green chilies, slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust to taste)
  • 1 tablespoon butter
  • ½ cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Rinse the lentils under cold water until the water runs clear. In a large pot, combine the lentils and water. Bring it to a boil over medium heat, then lower the heat and let it simmer until the lentils are tender, about 30-40 minutes. Keep an eye on the water level and add more if needed.
  2. In a separate pan, heat butter over medium heat. Add cumin seeds and wait until they start to sizzle, releasing their aroma.
  3. Add the finely chopped onion to the pan and sauté until golden brown. This step is crucial for building flavor, so take your time!
  4. Next, stir in the ginger-garlic paste and green chilies. Cook for another 2 minutes until fragrant.
  5. Add the pureed tomatoes, chili powder, and salt to the pan. Cook until the tomatoes reduce and the oil begins to separate, about 5-7 minutes.
  6. Once the lentils are cooked, add them along with any remaining liquid from the pot into the tomato mixture. Stir well to combine.
  7. Mix in the heavy cream and garam masala. Allow the daal to simmer on low heat for an additional 10 minutes, stirring occasionally. Adjust the seasoning if necessary.
  8. To serve, garnish with freshly chopped cilantro and an extra swirl of cream if desired. Enjoy this velvety dish with warm naan or fluffy rice!

There you have it! A rich and creamy Makhani Daal recipe that’s perfect for any occasion. Your taste buds will thank you as you indulge in each delightful bite!