Dal Makhani
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 1 tablespoon white mustard seeds
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 2 tablespoons garam masala
  • 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
  1. Soak lentils overnight in cold water
  2. 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
  3. 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
  4. Add vegetable stock and black lentils to the pot and simmer for one hour
  5. Add diced tomatoes, tomato paste and coconut milk to the pot and simmer for 30 minutes
  6. Add pepper, to taste
  7. Serve with brown rice, chopped coriander and chilli flakes
Recipe by at https://www.caseyjade.com/dal-makhani/