In a large pot or Dutch oven over medium-high heat, add oil. Once hot, add onion and let brown, 4-5 minutes.
Add garlic, ginger, salt, pepper, garam masala and jalapeño, and cook until fragrant, 2-3 minutes.
Add tomatoes and brown, 4-5 minutes. Add lentils, kidney beans and water. 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 tender, 30-40 minutes.
Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!
Site link: https://rawspicebar.com/blogs/recipes/dal-makhani Product link: https://rawspicebar.com/products/garam-masala
- 2.0Tbsp vegetable oil
- 1.0 yellow onion, diced
- 3.0 cloves garlic, minced
- 1.0in ginger, minced
- 1.0 jalapeño pepper, minced
- 1.0Tbsp RawSpiceBar's Garam Masala
- Kosher salt & pepper, to taste
- 1.0 can (15 ounces) diced tomatoes
- 1.0 black lentils
- 1/2c cooked kidney beans
- 5.0c water
- 1.0 lime, juice
- Light coconut milk, cilantro, naan, optional
San Francisco, CA