Dal Makhani

Ingredients

• Avocado oil

  2 tbsp or 28g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Curry paste

  1 ½ tsp or 8g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Kidney beans

  Mature seeds, sprouted, cooked, boiled, drained, with salt

  15 oz or 425g

• Water

  Plain, clean water

  5 cup or 1.18kg

• Bay

  Castella

  1g

• Lime juice

  Raw

  1 tbsp or 15g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Rice Basmati

  Compliments

  1 cup or 90g

• Black Lentils

  Raw, 365 Whole Foods

  1 cup (0.25 cup raw = 1 cup cooked) or 168g

Directions

1. In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeno, and cook until softened, stirring occasionally, about 4 to 6 minutes.
2. Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
3. 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. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
4. 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.
5. Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add 1/2 teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
6. 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.
7. Recipe by: Cookie and Kate (source: https://cookieandkate.com/2017/quick-dal-makhani-recipe/)