Quick Dal Makhani
This dal makhani is rich, creamy and loaded with flavor. It’s also lighter and quicker to make than other recipes! Recipe yields 4 servings.
Foto: Cookie and Kate — Cookie and Kate
Bahan-bahan
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 1 tablespoon minced fresh ginger
- 1 jalapeño pepper, seeds and membranes removed, minced
- 1 ½ teaspoons Frontier Co-op garam masala*
- ½ teaspoon Frontier Co-op ground cumin
- ½ teaspoon Frontier Co-op ground coriander
- ½ teaspoon salt
- Freshly ground black pepper
- 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
- 1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
- 1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
- 5 cups water
- 1 bay leaf
- 1 tablespoon lime juice, plus additional lime wedges for serving
- Optional (for additional creaminess): half-and-half, or regular or light coconut milk
- Chopped fresh cilantro, for garnish
- Suggested accompaniments: cooked brown basmati rice or toasted naan
Langkah-langkah
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In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
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Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
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Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
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Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
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Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
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Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (11% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| avocado oil or extra-virgin olive oil | 2 tablespoons | - | - |
| yellow onion | 1 medium | - | - |
| garlic | 3 cloves | - | - |
| minced fresh ginger | 1 tablespoon | - | - |
| jalapeño pepper | 1 | - | - |
| ½ teaspoons Frontier Co-op garam masala* | 1 | Rp 5.000/250g | Rp 2.000 |
| ½ teaspoon Frontier Co-op ground cumin | - | - | - |
| ½ teaspoon Frontier Co-op ground coriander | - | - | - |
| ½ teaspoon salt | - | - | - |
| Freshly ground black pepper | - | - | - |
| 1 can | - | - | |
| uncooked black lentils | 1 cup | - | - |
| 1 can | - | - | |
| water | 5 cups | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| lime juice | 1 tablespoon | - | - |
| Optional | - | - | - |
| Chopped fresh cilantro | - | - | - |
| Suggested accompaniments | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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