Dal Makhani

Name: Dal Makhani
Ingredients: 2 tablespoons coconut oil; 1 onion large, diced; 6 cloves garlic minced; 1 inch ginger piece of, minced; 1 tablespoon white mustard seeds; 1 tablespoon cumin; 1 tablespoon coriander; 2 tablespoons Garam Masala; 1 1/2 cups black lentils dried whole, urad dal, soaked; 7 cups vegetable stock; 400 grams kidney beans rinsed and strained; 400 grams diced tomatoes; 2 tablespoons tomato paste; 400 grams coconut milk; pepper to taste

15 ingredients

7 steps

Ingredients

2 tablespoons coconut oil
1 onion large, diced
6 cloves garlic minced
1 inch ginger piece of, minced
1 tablespoon white mustard seeds
1 tablespoon cumin
1 tablespoon coriander
2 tablespoons Garam Masala
1 1/2 cups black lentils dried whole, urad dal, soaked
7 cups vegetable stock
400 grams kidney beans rinsed and strained
400 grams diced tomatoes
2 tablespoons tomato paste
400 grams coconut milk
pepper to taste

Directions

1

Soak lentils overnight in cold water
2

Add onion, garlic and ginger to a large pot with the coconut oil and fry on a medium heat for around 8 minutes or until onions begin to turn translucent
3

Add mustard seeds, cumin, coriander and garam masala to pot. Mix the spices into the onions and leave on the heat for around 2 minutes to form a dry spice mixture
4

Add vegetable stock and black lentils to the pot and simmer for one hour
5

Add diced tomatoes, tomato paste and coconut milk to the pot and simmer for 30 minutes
6

Add pepper, to taste
7

Serve with brown rice, chopped coriander and chilli flakes