Dal Makhani is a spiced lentil stew from northern India. This is certainly not an authentic recipe, but it sure is easy and delicious. You can eat this stew on its own, serve it over rice, or serve it with naan. Or even turn it into a bean dip – see the instructions at the bottom. Enjoy!
Ingredients:
- 2 Tbs olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Tbs minced fresh ginger
- optional 1 jalapeño pepper, seeds removed, minced (or 1/8 tsp cayenne pepper)
- 1 ½ tsps garam masala
- ½ tsps ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- Freshly ground black pepper
- 1 can (15 oz) diced tomatoes, with their juices
- 1 cup uncooked black or brown lentils, picked over for debris
- 1 can (15 oz) kidney beans, rinsed and drained (or 1 ½ cups cooked kidney beans)
- 4 cups vegetable stock
- 1 bay leaf
- 1 Tbs lime juice
- 1/3 cup canned coconut milk
Instructions:
- In a large pot over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger, and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
- Stir in the garam masala, cumin, coriander and salt. Season 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, vegetable stock, 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, about 35 minutes.
- Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
- Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and coconut milk and season to taste with salt and pepper.
- Serve in bowls on its own, over rice, or with naan.
Bean Dip: To turn this recipe into an AMAZING bean dip, simply substitute black beans for the kidney beans and simmer down the liquid enough that you get a dip consistency. It is amazing!
Adapted from: Cookie and Kate
Village Greens 