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Non-alcoholic

Daal Makhani

Ingredients:

2/3 cup whole black lentils
2 green chiles, finely chopped
1 medium onion, finely chopped
1 t. grated ginger
2 garlic cloves minced
½ cup cooked kidney beans
2-3 t. ghee
2 T. light cream
cilantro for garnish
Spices: ¼ t. salt, ½ t. turmeric, ½ t. hot chili powder, 1 t. ground coriander, 1 t. ground cumin, ¼ t. garam masala

Methods:

  1. Wash lentils in running water, removing any stones. Soak lentils in 1 ¼ cup of water overnight. Rinse lentils.
  2. Boil 1 3/4 cup water, then add lentils.
  3. Simmer for half an hour, until lentils are tender.
  4. In a pan, melt ghee. Stir in onion, chilis, garlic and fry until golden brown.
  5. Add spices, then add kidney beans, then add lentils.
  6. Mix and add ginger. Fry over medium heat for 5 minute. Add 1 ¾ cup boiling water and simmer for 10 minutes. Serve.