Dal Makhani
Dal Makhani is a dish that originated in the Punjab region. This lentil and bean entree is bursting with flavor!
Ingredients
1½ cup red lentils, dry
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 medium yellow onion, small diced
1½ tablespoons minced garlic (~ 4 cloves)
1½ tablespoons minced ginger
1 (14-ounce) can crushed canned tomatoes
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam masala
½ teaspoon smoked paprika
2 teaspoons salt
1 (13.5-ounce) can coconut cream
1 tablespoon oil, such as canola oil
Directions
Rinse the dry lentils. In a pot, cover lentils with an inch of water and bring to a boil. Simmer for 15-20 minutes or until lentils are soft. Drain lentils and set aside to cool.
In a large saucepan, warm oil. Once oil is heated, add onion, garlic, and ginger to the pan and sauté for 7-8 minutes until the onions are slightly caramelized and the mixture is fragrant. To the onion/garlic/ginger mixture, add turmeric, cumin, garam masala, and paprika. Sauté until fragrant. Add the cooled lentils. Add the can of dark, red kidney beans, drained and rinsed. Add the can of coconut cream. Add in the crushed tomatoes and the salt.
Crush some of the tomatoes in the mixture once softened. Continue to cook the mixture for 15-30 minutes until reduced and thick.
