{"id":6710,"date":"2015-03-18T08:07:45","date_gmt":"2015-03-18T15:07:45","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=6710"},"modified":"2018-07-30T20:52:36","modified_gmt":"2018-07-31T03:52:36","slug":"dal-makhani","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/dal-makhani\/","title":{"rendered":"Dal Makhani – Indian Lentil Curry"},"content":{"rendered":"

Occasionally I like to pick an area of cooking where I have very little experience and study it until I feel more confident in my skills. Lately this focus has been on Indian cuisine. While updating my site, I realized that I had only posted four recipes in the Indian category<\/a>, which is kind of a travesty considering how delicious this type of cuisine can be – and how easily it lends itself to plant-based cooking.<\/p>\n

In this process of learning more about Indian food, I have been loving a blog called Always Hungry<\/a> by Salma Navin. In fact, this recipe here \u2013 curried mashed lentils and kidney beans \u2013 is my own plant-based spin on her amazing Dal Makhan and it’s probably the best Indian dish I’ve ever made.<\/p>\n

If you\u2019ve never had anything like this before, it\u2019s kind of the perfect middle ground between a curry, a soup, a stew, and a sauce. The feel of this dish almost reminds me of a classic American Chili, but with huge Indian flavors. I made this for dinner last night with basmati rice and whole wheat naan… it was one of the best meals I’ve had in a while. If you like Indian food, give this simple recipe a shot. I think you\u2019ll love it.<\/p>\n

\"DalMakhaniHalf\"<\/p>\n

Makes 6 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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