Black Dal (Makhani)
1 cup black lentils
4 cups water, or vegetable broth
1 teaspoon salt
2 tablespoons fresh ginger, minced and divided
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 medium jalapeno pepper, seeded and diced
1 medium yellow onion, diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon garam masala powder
1/2 tsp turmeric powder
1 teaspoon pepper
Clean and wash the black lentils. Soak covered in hot water for 30 minutes or soak overnight. Drain and rinse again then add lentils to medium size sauce pan. Add water, salt, and 1 tablespoon fresh ginger. Simmer over low heat for two to three hours. If using a pressure cooker, cook for about 45 minutes.
Heat butter and olive oil in a medium sauce pan over medium high heat. Add the rest of the ginger, jalapeno, and onion and stir fry until onions are wilted and just starting to brown. Stir in cumin, cinnamon, garam masala, turmeric, and pepper. Stir onion-spice mixture into lentils and cook another 30 minutes, adding more liquid if necessary.
Per Serving: 208 Calories; 5g Fat (2g sat); 13g Protein; 31g Carbohydrate; 9g Dietary Fiber; 5mg Cholesterol; 362mg Sodium.