DAL MAKHANI

1 cup lentils, black or green (dry)
¼ cup kidney beans (dry)
¼ cup chickpeas (dry)
1 large onion, finely chopped
Tomatoes 3 diced
Green Chillies 1 small can
4 cloves of garlic, crushed
1 inch ginger, grated
1 tsp garam masala
1 PINCH don’t over do it of red chili powder
1 tsp cumin seeds
1 tbsp Earth Balance
2 tbsp cooking oil
fresh cilantro leaves, chopped for garnish
water, as needed
salt, to taste
1 cup plain fat free Greek yogurt

Serve over cooked brown rice if desired

Soak 1 cup lentils and ¼ cup kidney beans and ¼ cup chickpeas either overnight or the 1 hour quick soak
Rinse and cover with water, cook about 40 minutes or until soft.

In a pot, add cooking oil, onions, until golden brown.

Add the other spices - chillies, cumin seeds, garam masala, green chilis, ginger, tomatoes, salt

Lastly add the dal to this gravy Add butter and yogurt, stir in. Add cilantro leaves


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SIRDOG.