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Name: Dal Makhani
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 large yellow onion; 8 garlic cloves; 1/4 cup minced ginger; 6 ounces tomato paste; 2 1/2 cups milk divided; 3 tablespoons olive oil; 2 teaspoons cumin seeds; 2 teaspoons chili powder; 2 teaspoons coriander; 1 1/2 tablespoons garam masala; 1/2 teaspoon cayenne pepper; 2 tablespoons butter; 3 cups cooked black lentils; 15- ounce can black beans; 1 1/2 teaspoons kosher salt; Naan or basmati rice for serving; Sour cream to garnish; Fresh cilantro to garnish

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INGREDIENTS

1 large yellow onion
8 garlic cloves
1/4 cup minced ginger
6 ounces tomato paste
2 1/2 cups milk ; divided
3 tablespoons olive oil
2 teaspoons cumin seeds
2 teaspoons chili powder
2 teaspoons coriander
1 1/2 tablespoons garam masala
1/2 teaspoon cayenne pepper
2 tablespoons butter
3 cups cooked black lentils
15- ounce can black beans
1 1/2 teaspoons kosher salt
Naan or basmati rice ; for serving
Sour cream to garnish
Fresh cilantro ; to garnish

INSTRUCTIONS

Dice the onion. Mince the garlic. Peel and mince the ginger.

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.

NOTES

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Dal Makhani

1 large yellow onion 
8  garlic cloves 
1/4 cup minced ginger 
6 ounces tomato paste 
2 1/2 cups milk divided
3 tablespoons olive oil 
2 teaspoons cumin seeds 
2 teaspoons chili powder 
2 teaspoons coriander 
1 1/2 tablespoons garam masala 
1/2 teaspoon cayenne pepper 
2 tablespoons butter 
3 cups cooked black lentils 
15- ounce can black beans 
1 1/2 teaspoons kosher salt 
  Naan or basmati rice for serving
  Sour cream to garnish 
  Fresh cilantro to garnish

Dice the onion. Mince the garlic. Peel and mince the ginger.

In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.

In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.

Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.

Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.

Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.

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Nutrition

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Serving Size: 1 (259g)
Recipe Makes: 4 Servings

Calories: 241
Calories from Fat: 129 (54%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1g
Cholesterol 31.5mg		10 %
Sodium 612.8mg		21 %
Potassium 809mg		21 %
Total Carbohydrate 22.8g		7 %
	Dietary Fiber 3.1g	12 %
	Sugars, other 19.7g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 241

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