
Quick Dal Makhani
Ingredients (19)
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, seeds and membranes removed, minced
- 1 1/2 teaspoons Frontier Co-op garam masala*
- 1/2 teaspoon Frontier Co-op ground cumin
- 1/2 teaspoon Frontier Co-op ground coriander
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
- 1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
- 1 can (15 ounces) kidney beans, rinsed and drained, or 1 1/2 cups cooked kidney beans
- 5 cups water
- 1 bay leaf
- 1 tablespoon lime juice, plus additional lime wedges for serving
- Optional (for additional creaminess): half-and-half, or regular or light coconut milk
- Chopped fresh cilantro, for garnish
- Suggested accompaniments: cooked brown basmati rice or toasted naan
Directions
Learn how to make this recipe at Cookie and Kate