Dal Makhani is a delicacy from Punjab in India

Dal Makhani Dal Makhani is a delicacy from Punjab in India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. But we don’t have hours or charcoal in our kitchen so with many error and trials I think I got it on the head. INGREDIENTS 2 tablespoons avocado oil or extra-virgin olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeds and membranes and minced 1 ½ teaspoons garam masala ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon salt
Freshly ground black pepper 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety) 1 cup uncooked black lentils (also called beluga lentils) 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans 5 cups water 1 bay leaf 1 tablespoon lime juice Optional light coconut milk Chopped fresh cilantro, for garnish Suggested cooked brown basmati rice

INSTRUCTION 1.In a large pot 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. 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 to a blender. Securely fasten the lid. Blend until smooth, about 1 minute. 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 ½ teaspoon) and pepper. If you would like the mixture even more creamy, stir in a splash coconut milk, to taste. 6.Serve in bowls, with chopped cilantro and a lime wedge on top. serve rice on the side. Leftovers keep well, refrigerated, for up to 5 days.

bon appetit