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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