Indian Daal Makhani
This delicious Indian curry is the creation of Andrew Olson, The One Ingredient Chef. It’s reminiscent of a classic American Chili, but with bold Indian flavors. Paired with turmeric brown rice, this dinner is full of healthy antioxidants and cancer-fighting properties. If you like Indian food, give this simple and flavorful recipe a shot! We think you’ll love it!
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INGREDIENTS
- 1 cup green lentils
- 1 can red kidney beans
- 1 tablespoon vegetable oil*
- 1 yellow onion
- 1 knob ginger
- 3 garlic cloves, peeled
- salt to taste*
- 1 teaspoon turmeric, divided
- 1/2 teaspoon coriander**
- 1/2 teaspoon cumin**
- 1/2 teaspoon cayenne**
- 1 can tomato puree
- 2/3 cup soymilk
- 1 cup brown rice
- *not included
- **spice blend
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INSTRUCTIONS
Prep: Drain and rinse the beans. Mince the garlic. Peel and dice the onion. Peel and grate the ginger.
Pour the lentils into the medium pot and cover with water. Boil for 20-25 minutes. While lentils are cooking, proceed to Step 3. Then drain the lentils and reserve.
Bring 2 cups of water and the brown rice to a boil in a small pot. Turn heat down to low and simmer covered until rice is cooked, about 25 minutes, or until all water is absorbed. Pour half of the turmeric into the rice and mix until evenly distributed.
Heat a large sauté pan over medium heat. Add 1 tablespoon vegetable oil, onions, ginger, and garlic. Sauté until onions are softened and fragrant, about 5 minutes. Add the spice blend of coriander, cumin, cayenne, and the rest of the turmeric; stir to incorporate.
Add the kidney beans, soy milk and tomato puree to the sautéing onions and spices and mash together with a fork. Add the lentils and mix. Add water as needed to thin out the mixture to a smoother consistency. Continue cooking for about 5 minutes to allow flavors to develop. Season with salt to taste.
To serve, top the turmeric rice with the daal makhani. Serve hot and enjoy!
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