Dal Makhani
Mixture of lentils simmered in a chili, ginger and blend of spices to create a delicious Indian lentil soup.
Ingredients
- 8 oz mixed lentils found at any major grocery store
- 1 can kidney beans- drained and rinsed
- 1 jalapeno- cut in half
- 2 inch piece ginger- skin removed and sliced
- 1 yellow onion- finely chopped
- 2 tomatoes- finely chopped
- 2 tbsp cumin seeds
- 3 tbsp coriander powder
- 3 tbsp chili powder
- 1 tbsp fenugreek powder
- 1 tbsp garam masala
- 4 tbsp butter or ghee
- 3/4 cup cream can use a vegan alternative such as, coconut milk.
- salt for taste
Instructions
- Place lentils in a large pot over medium/high heat. Cover with water about 1 inch above the beans and lentils. Add jalapeno and ginger to the pot. Season with 1 tbsp of salt. Bring to a boil and cover. Reduce heat to medium/low and let the lentils simmer for 1 hour. Check the lentils and make sure the water hasn't evaporated. If they look dry add a little more water to the pot.
- When lentils are done simmering, remove the lid and turn off the heat. Place a medium pan over medium heat. Drizzle the bottom with avocado oil. Add cumin seeds to the pan and let them brown for a few minutes. Add in onion and saute until soft. When onion is soft, add in the chili powder, coriander and tomatoes. Let the mixture simmer for a few minutes.
- Next, start ladling the lentil mixture into the tomato mixture. Bring the liquid with it. You want some of the water to be transferred with the lentils. Let all of the ingredients simmer on low heat for 30-40 minutes.
- To finish the daal, stir in butter, cream, fenugreek powder and garam masala. Taste and add salt as needed. Serve this dish with your favorite buttered naan and other Indian recipes.Enjoy!