Makhani Daal - Lower Fat Creamed Black Lentils |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
|
A north Indian dish perfect to be served over rice or bread dipped into that I adjusted from the Indian Betty Crocker Cookbook. I often cook this the night before, refrigerate, and then continue cooking the next day, adding the garam masaala, cream and cilantro later. Ingredients:
15 ounces black beans |
6 cups water |
butter-flavored cooking spray |
1 tablespoon ginger, chopped |
5 medium garlic cloves, chopped |
1 cup tomato sauce |
1 tablespoon coriander |
1 teaspoon cumin |
1/2 teaspoon red cayenne pepper |
1/2 teaspoon garam masala |
1 tablespoon cilantro |
1/2 cup low-fat whipping cream |
Directions:
1. Rinse beans.
2. Put beans and 4 cups of water into large pot. Heat to boiling. Reduce heat, cover and simmer for 30 minutes.
3. Stir in remaining water, mush beans and simmer for another 30 minutes.
4. While beans are simmering, add cooking spray to pan and stir-fry garlic and ginger till golden brown.
5. Stir in tomato sauce and all spices except garam masaala and cilantro and simmer for 5 minutes.
6. Add tomato mixture to beans, mush beans and cook for another 20 minutes.
7. Add garam masaala and whipping cream and boil down till consistency is to your liking.
8. Add cilantro and serve.
|
|