Dahl Makhani - Test 2

https://cookieandkate.com/quick-dal-makhani-recipe/

1 - Made it once but was not able to use all accurate quantities. It was good, but I've left it at Testing to do an accurate test as my baseline.

2 - Made it with black beans, and it was good. Very soupy, but that didn't seem to detract from my diners' enjoyment of the dish. Paired it with Indian Snow Peas.

3 - It's a good recipe but for a few tweaks. 5 cups of water is too much, but if I simmer it uncovered, it reduces pretty well. I had it at a pretty rapid simmer and removed the lid partway which seemed to work, so I'll have to experiment with this part. Also, more salt!

4 - Wow, I really don't ready my recipes! There's a whole section about grinding in the blender! I will alter this. I also excluded the cream but served it with yogurt on the side, which I prefer.

5 - It's a very flavorful dish, and it improves with age. Better on the second day.

6 - I forgot to uncover it (again), so I underlined that instruction. It's just that it's pretty antithetical to how I usually make a dal...

2 Tbsps mild oil

1 medium onion, chopped

3 garlic cloves, minced

1 Tbsp fresh ginger, finely grated 

1 jalapeño pepper, seeds and membranes removed, minced

1 ½ tsp garam masala

½ tsp ground cumin 

½ tsp ground coriander 

1 tsp salt 

Ground black pepper

1 can (19 ounces/540mL) diced tomatoes, with their juices

1 cup uncooked French lentils

1 can (19 ounces/540mL) kidney beans, rinsed and drained OR; 2 1/4 cups cooked kidney beans OR; 3/4 cup dry, soaked overnight

5 cups water

1 bay leaf

1 Tbsp lime juice, plus additional lime wedges for serving

Serve with:

Plain yogurt

Chopped fresh cilantro

Lime wedges

1. In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
2. Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
3. Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer, uncovered. Reduce the heat to a slow simmer and cook until the lentils are nice and tender, stirring occasionally, about 35 minutes.
4. Remove the bay leaf. 
5. Either mash roughly with a potato masher or ricer, just enough to thicken the broth OR; transfer 2 cups of the mixture to a blender and process until smooth, being careful to avoid the hot steam escaping from the blender lid. Transfer the blended mixture back to the pot and stir to combine. 
6. Add the lime juice and adjust the seasoning. 
7. Serve in bowls.
8. Pass around the yogurt, chopped cilantro and lime wedges.