Dal Makhani (Black Lentils with Rich Tomato Sauce)
Dal Makhani (Black Lentils with Rich Tomato Sauce) could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $1.73 per serving, you get a side dish that serves 8. One serving contains 317 calories, 14g of protein, and 12g of fat. 925 people found this recipe to be scrumptious and satisfying. This recipe from Joanne Eats Well with Others requires bay leaf, cumin, garam masala, and cinnamon stick. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes include dal makhani restaurant style , how to make dal makhani, dal makhani dhaba style, how to make dal makhani, and Dal Makhani , How to make Punjabi Dal Makhani.
Servings: 8
Ingredients:
1 bay leaf
1 cup dried black lentils
14 oz canned diced tomatoes
2 cardamom pods
2 dried small hot red chili peppers
¾ tsp chili powder
1-inch piece of cinnamon stick
1 tsp coarse kosher salt
¾ tsp coriander
¾ tsp cumin
1 cup dried adzuki beans
1-inch piece of fresh ginger, grated
1½ tbsp garam masala
6 large cloves garlic, minced
¼ tsp ground fenugreek
¼ tsp ground black pepper
½ cup lowfat milk
3 tbsp olive oil
2 large onions, chopped
¾ tsp sweet paprika
6 oz tomato paste
4 tbsp unsalted butter
2 cups vegetable broth
water, to soak and cook beans
Equipment:
bowl
pot
frying pan
Cooking instruction summary:
Soak the lentil and the adzuki beans in a large bowl of water overnight. Drain off the water the next day.In a large pot, combine the beans. Cover with water by 1 inch. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender. Drain.Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.Add the bay leaf, cinnamon stick, cardamom pods, chili peppers, garam masala, coriander, cumin, chili powder, paprika, fenugreek, black pepper, and salt to the pot. Cook, stirring constantly, for 30 seconds.Pour the tomatoes, vegetable broth, and tomato pasta into the pot, along with the cooked beans and lentils. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper. Remove the bay leaf, cinnamon stick, and cardamom pods from the pot.Stir in the butter and milk until combined. Serve warm, over rice or with naan.
Step by step:
1. Soak the lentil and the adzuki beans in a large bowl of water overnight.
2. Drain off the water the next day.In a large pot, combine the beans. Cover with water by 1 inch.
3. Add a big pinch of salt and bring to a boil. Cover and lower the heat to a simmer, cooking for 1 hour or until tender.
4. Drain.Meanwhile, heat the olive oil in a large skillet. Cook the onions over medium-low heat for 15 minutes, or until starting to caramelize, stirring frequently.Stir in the garlic and ginger, and cook for 1 minute, or until fragrant.
5. Add the bay leaf, cinnamon stick, cardamom pods, chili peppers, garam masala, coriander, cumin, chili powder, paprika, fenugreek, black pepper, and salt to the pot. Cook, stirring constantly, for 30 seconds.
6. Pour the tomatoes, vegetable broth, and tomato pasta into the pot, along with the cooked beans and lentils. Bring to a boil and then simmer until thickened, about 15 minutes. Season to taste with salt and black pepper.
7. Remove the bay leaf, cinnamon stick, and cardamom pods from the pot.Stir in the butter and milk until combined.
8. Serve warm, over rice or with naan.
Nutrition Information:
covered percent of daily need
