Delish Dahl

• Dal Makhani

A rich, complex dal from the Punjab region of India

1/4 C olive or avocado oil

2 medium  yellow onions, chopped

6-8 cloves fresh garlic, finely diced

3 Tbls minced fresh ginger

3 generous tsp garam masala

1 1/2 generous tsp cumin

1 1/2 tsp ground coriander

1/4 C Ghee

1 tsp sea salt

1 can 15oz) diced fire roasted tomatoes

2 1/2 cups black lentils (Beluga lentils)

1 can kidney beans (pulsed to chunky consistency in food processor)

1 cans northern white or navy beans, drained and finely pureed with a splash of water in food processor

8 cups water

2 bay leaves

juice of 1 lime

1 can coconut cream or 1 cup of heavy whipping cream

Generous grinds of fresh ground black pepper

In a large soup pot or Dutch Oven over medium heat,  the oil then add the onion, garlic, ginger  and cook until softened, stirring occasionally, about 7 mins.

Stir in all the spices & salt & pepper & mix well

Add the tomatoes, continually stirring for a min or so, then add the lentils, pulsed kidney beans, water, bay leaf and pureed white beans.

Put the lid on, bring to the boil, then add the coconut cream and ghee. Stir and simmer with lid on for about 40 mins on low heat. Add the lime juice toward the last few mins of cooking

*If you’re choosing to use heavy cream, add last, toward the last 5 mins of cooking ) 

*Enjoy with a sprinkle of fresh chopped cilantro