Dal Makhani
Creamy, spicy and soul-warming, this dish is a sort of Indian version of vegetarian chili. We've lightened up the traditional dish (which is rich in butter) and the results are delicious and guilt-free! It is just about the best thing ever on a chilly day. Serve with naan and white rice. This recipe makes 4 servings.
prep time
15 minutes
cook time
1 hour / 15 mins
Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 jalapeño pepper, seeds removed and minced
1 1/2 teaspoons garam masala (find this at a specialty store or well-stocked supermarket)
1/2 ground cumin
1/2 ground coriander
1 teaspoon salt
Freshly ground black pepper
1 15-ounces can diced tomatoes with their juices
1 cup uncooked black lentils, picked over for debris, soaked overnight and drained
1 15-ounce can kidney beans, rinsed and drained
5 cups water
1 bay leaf
Chopped fresh cilantro, for garnish
2 tablespoons butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 jalapeño pepper, seeds removed and minced
1 1/2 teaspoons garam masala (find this at a specialty store or well-stocked supermarket)
1/2 ground cumin
1/2 ground coriander
1 teaspoon salt
Freshly ground black pepper
1 15-ounces can diced tomatoes with their juices
1 cup uncooked black lentils, picked over for debris, soaked overnight and drained
1 15-ounce can kidney beans, rinsed and drained
5 cups water
1 bay leaf
Chopped fresh cilantro, for garnish
Directions
Heat oil in a large pot or Dutch oven to medium-high on the stove top. Add onions and cool until the onions soften and become fragrant, about 4-5 minutes.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, for 1 hour.
Once the lentils are tender, remove the bay leaf and pulse the mixture with an immersion blender until it is smooth but still has some texture. Stir in butter. Serve warm.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, for 1 hour.
Once the lentils are tender, remove the bay leaf and pulse the mixture with an immersion blender until it is smooth but still has some texture. Stir in butter. Serve warm.
