Dal Malai Recipe
Indulge in our creamy Dal Malai, a luscious blend of slow-cooked lentils enriched with a velvety coconut milk base and fragrant spices. This dish is a harmonious balance of warmth and richness, topped with fresh herbs and a drizzle of aromatic ghee, creating a delightful experience that pairs beautifully with warm naan or steamed rice. Perfect for those seeking comfort in every bite!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lentils
Spices and Seasoning
For the Creamy Base
Method
Cooking the Lentils
- 1
Prepare the Lentils
Rinse the toor dal under cold water until the water runs clear. In a pot, combine the rinsed dal, water, turmeric powder, and salt. Bring to a boil.
- 2
Cook the Lentils
Reduce the heat to low, cover, and simmer for about 30 minutes or until the lentils are soft and cooked through. Stir occasionally and add more water if needed.
Making the Creamy Base
- 3
- 4
- 5
Combine with Lentils
Once the lentils are cooked, add the sautéed mixture to the lentils. Stir well to combine.
- 6
Finish with Cream and Spices
Pour in the heavy cream and sprinkle the garam masala. Stir well and let it simmer for an additional 5-10 minutes. Adjust seasoning if necessary.
Serving
- 7
Garnish and Serve
Garnish with fresh coriander leaves and serve hot with rice or naan.
