Quick Dal Makhani
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Cookie and Kate · by Cookie and Kate★ 4.7

Quick Dal Makhani

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 38%
CARBS 53G59% OF CAL
19G FIBER24G OTHER9G TOTAL SUGAR
FAT 8G20% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy lentil and kidney bean curry flavored with garam masala and finished with half-and-half. Complex and satisfying, served with rice.

mainindianbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 1/2 teaspoons Frontier Co-op garam masala*
  • 1/2 teaspoon Frontier Co-op ground cumin
  • 1/2 teaspoon Frontier Co-op ground coriander
  • 1/2 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 1/2 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
PREP
15M
SODIUM
827MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.