
How To Make Quick Dal Makhani
Dal Makhani is a Northern Indian stew that is rich and flavorful because of the generous amount of garam masala, lentils, jalapeno peppers, and lime juice.
Serves:
Ingredients
- 2tbspavocado oil
- 1mediumyellow onionchopped
- 3clovesgarlicpressed or minced
- 1tbspfresh ginger
- 1pcjalapeno pepper
- 1 ½tspFrontier Co-op garam masala
- ½tspFrontier Co-op ground cumin
- ½tspFrontier Co-op ground coriander
- ½tspsalt
- freshly ground black pepper
- 1candiced tomatoes
- 1cupuncooked black lentils
- 1 cankidney beans,
- 5cupswater
- 1pcbay leaf
- 1tbsplime juice
- Light coconut milkoptional
Instructions
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In a large pot or Dutch oven 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.
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Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
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Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer.
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Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally for about 35 minutes.
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Remove the bay leaf. Transfer the mixture to a blender. Securely fasten the lid. Blend until smooth.
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Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt and pepper.
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Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
Nutrition
- Calories:Â 684.87kcal
- Fat:Â 11.63g
- Saturated Fat:Â 1.74g
- Monounsaturated Fat:Â 7.47g
- Polyunsaturated Fat:Â 2.70g
- Carbohydrates:Â 110.97g
- Fiber:Â 29.47g
- Sugar:Â 12.55g
- Protein:Â 38.79g
- Sodium:Â 2153.60mg
- Calcium:Â 275.07mg
- Potassium:Â 1740.05mg
- Iron:Â 11.29mg
- Vitamin A: 16.45µg
- Vitamin C:Â 23.38mg
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