Black Lentil Dal
Ingredients
4 cups cooked black beluga lentils
1 - 15 ounce can black beans, drained and rinsed
2 onions, chopped
2 tablespoons minced garlic
2 tablespoons minced ginger
1 - 8 ounce can tomato sauce
1 cup water
3 bay leaves
2 teaspoons turmeric
2 teaspoons chili powder
2 teaspoons ground cumin
4 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground fenugreek
1 whole cinnamon stick
1 2/3 cup Cashew Cream
Instructions
Heat a large pot on medium heat. Add the chopped onions and cook for about 10 minutes or until translucent and some browning color appears. Add a tablespoon or so of water to prevent sticking.
Add the minced ginger and garlic, stirring as you cook the garlic for an additional 5 minutes.
Stir in the turmeric, chili powder, cumin, coriander, garam masala, fenugreek, and cinnamon stick. Cook, stirring constantly until the spices are evenly distributed into the onion-garlic mixture. Be careful not to scorch this!
Stir in the tomato sauce and water and cook for 4 minutes, stirring constantly to prevent sticking.
Stir the black beans into the pot, then add the cooked black lentils and bay leaves giving it a light stir. Cover and bring to a rolling simmer. Turn heat to low, cover, and simmer for 20 minutes stirring occasionally to prevent sticking. You may need to add a little more water if the sauce is too thick.
Stir in the cashew cream and simmer for an additional 10 minutes.
Serves 6