Cooking Dal Makhani for My Indian Boyfriend | Shrey & Giulia

Instagram: @OnlyOneGiulia
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As you guys know, Giulia lost a bet in a previous video, and so it was time for her to make some Dal Makhani for Shrey! As you guys know, it's Shrey's favorite food ever and thought this would be fun to film the process. Check out the recipe for the Dal Makhani below:

INGREDIENTS
2 tablespoons avocado oil or extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, pressed or minced
1 tablespoon minced fresh ginger
1 ½ teaspoons Frontier Co-op garam masala*
½ teaspoon Frontier Co-op ground cumin
½ teaspoon Frontier Co-op ground coriander
½ teaspoon salt
1 can (15 ounces) tomatoes (preferably the fire-roasted variety), with their juices
1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
5 cups water
1 tablespoon lime juice, plus additional lime wedges for serving
Optional (for additional creaminess): half-and-half, or regular or light coconut milk
Suggested accompaniments: cooked brown basmati rice or toasted naan
INSTRUCTIONS
In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.

Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.

Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.

Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.

Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.

Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
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Видео Cooking Dal Makhani for My Indian Boyfriend | Shrey & Giulia канала Only One Giulia