Dal Makhani With Brown Lentils & Kidney Beans

Ingredients

• 3 cups of vegetable stock
• 1 cup dry brown lentils, rinsed
• 1 bay leaf
• 3 cloves garlic, chopped
• 1″ ginger, chopped
• ½ tsp salt
• ½ tsp turmeric powder
• ½ tsp paprika
• 1 tsp garam masala (or other spice-blends)
• 1 tbsp brown sugar (or honey)
• 200g tomato pulp (or chopped tomatoes)
• ⅓ cup fresh coriander, chopped
• 2 tbsp butter (optional)
• ½ cup cooked kidney beans
• ⅔ can of coconut milk

Method

1. Add the lentils to a heavy pot along with the stock and the bay leaf. Put the lid on cook on medium-high until mushy, around 15 minutes.
2. Meanwhile, using a mortar and pestle, add the chopped garlic and ginger with half a teaspoon of salt and pound into a smooth paste.
3. Once the lentils are cooked, add the paste, tomato puree, spices, sugar, and most of the chopped coriander reserving just a little for garnish later. If you are using butter add that too.
4. Reduce heat and simmer for 10 minutes. Add some more water if needed.
5. Add the kidney beans add simmer for another 10 minutes. Most of the liquid should be gone at this stage.
6. Adjust seasoning then add 1/2 a can of coconut milk and heat through.
7. Add to serving bowls, garnish with remaining chopped coriander and a drizzle of coconut milk. Serve with Indian breads and some lemon wedges.