Quick Dal Makhani

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Ingredients

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

1 bowl, without naan or rice per serving

As published by Cookie and Kate.

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