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