Dhal Makhani with Sesame Oil—Not Your Mama’s Recipe!

Ingredients:

• 1 cup of whole moong dhal

• 1 cup of kidney beans

• 1 inch of peeled Ginger - minced

• 2 green chillies

• ¼ teaspoon of turmeric powder

• ¼ cup of ground methi leaves

• ¼ teaspoon of cumin seeds

• 1 sprig of curry leaves

• 1 onion - finely chopped

• 2 tomatoes - finely chopped

• ¼ teaspoon of chili powder

• ½ teaspoon of coriander powder

• ¼ cup of whole milk

• 1 tablespoon of butter

• 1 tablespoon of sesame oil

• 1 teaspoon of garam masala

• 1 cup of fresh chopped coriander or cilantro leaves

Directions:

1. Place the whole green moong dhal, kidney beans, ginger, 2 green chilies, and turmeric powder in a pressure cooker and cook until tender but not mushy.

2. Heat a large nonstick pan with 1 tablespoon of sesame oil and add the curry leaves, cumin seeds, onion, chili powder, coriander powder, tomatoes, and cook until the tomatoes are broken down.

3. Heat the pressure cooked dhal on a medium heat and add the contents of the nonstick pan and allow it to incorporate into the sauce for 10 minutes on a low heat.

4. Add the milk, butter, garam masala, and ground methi leaves and cook for an additional 10 minutes.

5. Garnish with fresh cilantro leaves and serve with your favorite Roti or rice.

This dish is very dear to my heart as it reminds me of the taste and aromas of India without indulging in the heavy fat content of cream and enormous quantities of butter. My children and family love this dish and it reminds us that with a little mindfulness we can eat well, yet retain the flavor and aroma of truly authentic recipes. As always, I would ask you to keep your health in center focus and live long and strong!