1.5 cups dried whole black lentils (urad dal), soaked
7 cups vegetable stock
1 400g can kidney beans, rinsed and strained
1 400g can diced tomatoes
2 tablespoons tomato paste
1 400g can coconut milk
Pepper, to taste
Directions
Soak lentils overnight in cold water
Add onion, garlic and ginger to a large pot with the coconut oil and fry on a medium heat for around 8 minutes or until onions begin to turn translucent
Add mustard seeds, cumin, coriander and garam masala to pot. Mix the spices into the onions and leave on the heat for around 2 minutes to form a dry spice mixture
Add vegetable stock and black lentils to the pot and simmer for one hour
Add diced tomatoes, tomato paste and coconut milk to the pot and simmer for 30 minutes
Add pepper, to taste
Serve with brown rice, chopped coriander and chilli flakes
Recipe by at https://www.caseyjade.com/dal-makhani/