Today, I want to share one of my favorite dishes with you. The story of my Dal-love is quite simple: Dal Makhani is one of the only vegan things currently offered at my workplace. At first, I was sceptical about this strange looking stuff. Now, I keep perfecting my own Dal Makhani recipe. My version may not be genuinely Indian, but it's delicious! And it's one of those things that tastes even better when you heat it up again the next day.
Important notice: If you want to cook the Dal, make sure you soak the beluga lentils in water for at least 3 hours before you start cooking!
1 tsp. cumin
2 tsp. garam masala
1/2 tsp. ground ginger
1 tsp. coriander leaf
1 tsp. salt
1 can diced tomatoes
250g beluga lentils (soaked in water for at least 3 hours)
1 can of kidney beans
1.25 liters of water
3 whole dried chili peppers
150 ml coconut milk
To be served with...
basmati rice or naan bread (or both)
This is how the magic happens.
Chop the onion. Heat up some oil in a large sauce pan and add the onion. Cook for about 4 minutes.
Now add 1 tsp. cumin, 1 tsp. salt, 2 tsp. garam masala, 1/2 tsp. ground ginger and 1 tsp. coriander leaf. Cook for another minute keeping it stirred.
Add the diced tomatoes, season the mixture with pepper and cook for another 2 minutes.
Now add the soaked lentils, the kidney beans and the water. It's going to look like you put in way too much water, but don't worry, you'll be fine. Stir the mixture once again. Now carefully add the chili peppers.
Depending on their level of spiciness, you don't want them to unleash all their seeds into your Dal. I usually use dried chilli peppers that I bring in from Thailand - they're brutal.
Without putting a lid on, cook the mixture for about 30-35 minutes and stir it occasionally. Meanwhile, cook the rice. Now remove the chili peppers and put about 250g (2 cups) of the Dal in a blender. Careful, it's going to be quite hot. Make sure, you don't burn yourself! Keep blending until it's smooth.
Squeeze the juice of half the lime into the blended mixture and add everything back to the sauce pan. Now stir in the coconut milk. Season with salt and pepper to your liking. Serve with rice and/or naan bread.
Enjoy! And remember, if for some reason this one did not convince you today, reheat it tomorrow and I'm sure you'll like it!