Dal Makhani

🥘 Ingredients

• brown basmati rice ¾ cup
• water 1 ½ cups
• salt
• vegetable oil 1 tbsp
• cumin seeds ¼ tsp
• onion 1, peeled and diced
• garlic cloves 3, peeled and minced
• fresh ginger 1 oz, peeled and minced
• curry powder 1 tbsp
• beluga lentils 0.33 cup, rinsed and sorted
• coconut milk 5 ½ oz
• turbinado sugar 2 tsp
• water 1 cup
• lemon juice 1 tbsp
• vegan butter 3 tbsp
• salt ½ tsp
• tomato chutney 3 tbsp

Cook the brown rice

1. 1

   Heat brown basmati rice , water , and - salt to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 35 minutes to 40 minutes .

Sauté the aromatics

1. 1

   Heat - vegetable oil in a medium saucepan over medium heat. Add cumin seeds and cook until fragrant, 30 seconds . Add onion , garlic cloves , and fresh ginger and cook, stirring frequently, until onion softens, 3 minutes to 4 minutes . Add curry powder and cook until fragrant, 1 minute .

Simmer the dal

1. 1

   Add beluga lentils , coconut milk , turbinado sugar , and water to the &medium saucepan with the aromatics. Bring dal to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 minutes to 25 minutes .
2. 2

   TIP: To "sort" (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

Serve

1. 1

   When the dal is finished cooking, add lemon juice , vegan butter , and - salt and stir. Fluff &rice with a fork . Ladle dal makhani into large bowls and top with &rice and tomato chutney .