Dal Makhani (Indian Spiced Lentils)
2 tbsp vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced
1 jalapeño pepper, minced
1 tbsp RawSpiceBar's Garam Masala
Kosher salt & pepper, to taste
1 can (15 ounces) diced tomatoes
1 cup black lentils
1 ½ cups cooked kidney beans
5 cups water
1 lime, juice
Light coconut milk, cilantro, naan, optional
1. 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.
2. 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.
3. Squeeze with lime and season to taste. If prefer creamer, add coconut milk to taste. Serve with cilantro, lime and naan and enjoy!