Aromatic Indian Lentil and Vegetable Curry (Daal Makhani) with Cumin Rice

Allergens

None

Ingredients

• 1 cup black lentils, rinsed and drained
• 2 cups water
• 1/4 cup ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece fresh ginger, grated
• 1 tomato, chopped
• 1/2 cup tomato puree
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper, optional
• Salt to taste
• Fresh cilantro, chopped for garnish
• Freshly squeezed lemon juice, to taste
• 1 cup basmati rice
• 2 cups water
• 1/2 teaspoon ground cumin

Instructions

1. In a large pot, combine the black lentils and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 35 minutes or until the lentils are tender but not mushy. In a separate pan, heat ghee or vegetable oil over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add the chopped onion to the pan with cumin seeds and cook until golden brown, stirring occasionally. This should take about 5 minutes. Add minced garlic and grated ginger to the onions, and cook for another minute. Stir in the chopped tomato and tomato puree, and continue cooking for another 2 3 minutes until the mixture thickens slightly. Add ground turmeric, ground cumin, ground coriander, garam masala, paprika, cayenne pepper (if using), and salt to taste. Cook for about a minute, stirring continuously. Once the lentils are cooked, add them to the tomato mixture, stirring well to combine. Let the curry simmer for another 5 7 minutes, allowing flavors to meld together. Taste and adjust seasonings as needed, then stir in freshly squeezed lemon juice to taste. Garnish with chopped cilantro before serving. For the cumin rice, rinse basmati rice under cold water until the water runs clear. Add the rice, 2 cups of water, and ground cumin to a saucepan with a tight fitting lid. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until the water has been absorbed, and the rice is tender. Serve the Aromatic Indian Lentil and Vegetable Curry alongside the cumin rice, and enjoy this sensory feast!