Dal Makhani

• 2 tablespoons coconut oil
• 1 onion large, diced
• 6 cloves garlic minced
• 1 inch ginger piece of, minced
• 1 tablespoon white mustard seeds
• 1 tablespoon cumin
• 1 tablespoon coriander
• 2 tablespoons Garam Masala
• 1 1/2 cups black lentils dried whole, urad dal, soaked
• 7 cups vegetable stock
• 400 grams kidney beans rinsed and strained
• 400 grams diced tomatoes
• 2 tablespoons tomato paste
• 400 grams coconut milk
• pepper to taste

1. Soak lentils overnight in cold water
2. Add onion, garlic and ginger to a large pot with the coconut oil and fry on a medium heat for around 8 minutes or until onions begin to turn translucent
3. Add mustard seeds, cumin, coriander and garam masala to pot. Mix the spices into the onions and leave on the heat for around 2 minutes to form a dry spice mixture
4. Add vegetable stock and black lentils to the pot and simmer for one hour
5. Add diced tomatoes, tomato paste and coconut milk to the pot and simmer for 30 minutes
6. Add pepper, to taste
7. Serve with brown rice, chopped coriander and chilli flakes

coconut oil, onion, garlic, ginger, white mustard seeds, cumin, coriander, garam masala, black lentils, vegetable stock, kidney beans, tomatoes, tomato paste, coconut milk, pepper

Taken from www.yummly.com/recipe/Dal-Makhani-1547225 (may not work)