Daal recipe
Mixed lentils and kidney beans simmered with green chili, ginger, and spices to create a comforting soup.
Ingredients
- 1 1/2 cups mixed lentils
- 1 can kidney beans drained and rinsed
- 1 green chili- cut in half remove seeds
- 1 inch ginger - sliced
- 2 tomatoes- chopped
- 1 white onion- chopped
- 3 tbsp coriander powder
- 3 tbsp chili powder
- 1 tbsp garam masala
- 1 tbsp fenugreek powder
- 2 tbsp cumin seeds
- 4 tbsp butter
- 3/4 cup cream
- salt/ pepper for taste
- avocado oil for drizzling
Instructions
- Place a medium pot over medium heat. Put kidney beans, lentils, chili, and ginger inside. Fill the pot with water until it covers the mixture. Add a few pinches of salt for taste. Bring to a boil and reduce heat to a low simmer. Let the lentils simmer for 90 minutes. Check on the mixture frequently to make sure the water is still covering the top of the lentils. If some of the water evaporates add a little more.
- When the lentils are done simmering turn the heat off and set aside. Place a large pot over medium heat and drizzle avocado oil in the bottom. Add cumin seeds and lightly toast them for a minute or two. Next, add chopped onion and saute for a minute. Mix in the red chili powder, coriander powder and chopped tomatoes. Saute for about 5 minutes to let all of the flavors combine. Start ladling in the lentil and kidney bean mixture. Be sure to ladle in the water as well. Continue ladling the lentils until they are all incorporated into the tomato mixture. Mix well and let simmer over medium low heat for 30 minutes.
- When mixture is done simmering add butter, cream and garam masala. Stir well. Last, mix in the fenugreek.
- Ladle the soup into bowls and serve with naan bread.