Dal Makhani, or Black Lentils Indian Style
A classic North Indian black lentil dish. Adapted from hookedonheat.com.
🍳 Cook: 30 min
Ingredients
| 130 g | black lentils | |
| 150 g | canned red beans | |
| 5 tbsp | 75 ml | tomato juice |
| 1 | large tomato, peeled and cut into small cubes | |
| 1 | large onion | |
| 4 | small garlic cloves | |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | cumin |
| 1/4 tsp | 1.3 ml | black pepper |
| 1 tsp | 5 ml | hot red pepper |
| 1 1/2 tsp | 7.5 ml | salt |
| — | optional: chili powder, garam masala and other typical Indian spices | |
| — | vegetable fat | |
| — | water |
Instructions
Products for 2 servings.
Rinse the lentils and soak them in water for 10-15 minutes. Clean, wash and finely chop the onion. Saute it in a little fat until golden. Add the spices and the tomato juice. Saute again for 1-2 minutes. Add the chopped tomato, the lentils and the red beans, then pour in water to about 3-4 fingers above the vegetables. Cook for 30 minutes over medium heat until the lentils soften, periodically adding a little water depending on whether you want the dish thicker or thinner.
Serve the dish warm, with fresh parsley or coriander.