Dal Makhani With Brown Lentils & Kidney Beans
A creamy Indian curry made with brown lentils cooked in a rich tomato and coconut milk gravy.
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
- 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.
- Meanwhile, using a mortar and pestle, add the chopped garlic and ginger with half a teaspoon of salt and pound into a smooth paste.
- 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.
- Reduce heat and simmer for 10 minutes. Add some more water if needed.
- Add the kidney beans add simmer for another 10 minutes. Most of the liquid should be gone at this stage.
- Adjust seasoning then add 1/2 a can of coconut milk and heat through.
- Add to serving bowls, garnish with remaining chopped coriander and a drizzle of coconut milk. Serve with Indian breads and some lemon wedges.
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
- 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.
- Meanwhile, using a mortar and pestle, add the chopped garlic and ginger with half a teaspoon of salt and pound into a smooth paste.
- 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.
- Reduce heat and simmer for 10 minutes. Add some more water if needed.
- Add the kidney beans add simmer for another 10 minutes. Most of the liquid should be gone at this stage.
- Adjust seasoning then add 1/2 a can of coconut milk and heat through.
- Add to serving bowls, garnish with remaining chopped coriander and a drizzle of coconut milk. Serve with Indian breads and some lemon wedges.