Spicy Indian Lentils – Dal Makhani
Ever wanted a recipe that actually uses almost all of your fancy spices in your spice drawer? Well do I have a recipe for you! This vegetarian Indian lentil dish is delicious, easy and will surely be a new favourite. Enjoy my version of Dal Makhani!
Spicy Indian Lentils – Dal Makhani
Ingredients
- 1 cup red lentils (uncooked)
- 1/8 tsp ground cloves
- 1 star anise
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne
- 1/2 tsp ground fennel seeds
- 1/2 tsp garam masala
- 1/4 tsp ground cardamom
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 tbsp ginger, minced
- 1 garlic clove, minced
- 1 bay leaf
- 1 cinnamon stick
- 1 can tomato paste (about 4-5 big table spoons)
- 1 tsp salt
- Pepper to taste
Instructions
- Preheat oven to 350 F
- Soak the lentils in water for about 20 min. Drain and put in a medium size pot and fill with enough water to cover them, let them boil for about 15 min (your tummy will thank you).
- In a frying pan, toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring for 30 seconds until dark and fragrant. Remove from heat and set aside. ⠀
- In a Dutch oven, heat the butter and oil over medium heat and add the onion, garlic and ginger and cook until soft, no more than 5 minutes.
- Add the toasted spices, cinnamon stick, bay leaf and tomato paste. Mix well.
- Drain the lentils and add them to the Dutch oven along with 2 cups of water.
- Bake for about 45 min to 1 hour checking every half hour to see if it needs more water. You want it to be a thick chili consistency. When ready to serve, pluck out the cinnamon stick and anise. Enjoy over basmati rice or simply with naan bread
