Quick Comfort Dal Makhani
Prep
10 mins (plus optional 60 mins if cooking dried lentils from scratch)
Servings
4 serving
Ingredients
2
tbsp (salted or unsalted) butter
1
tsp each garlic paste and ginger paste
2
cups cooked black lentils (urad dal) plus 1 cup reserved lentil cooking liquid
1
1/2
cup cooked kidney beans (rinsed and drained)
2
tsp garam masala
1/2
tsp each chili powder and smoked paprika (or cumin)
1/4
salt to taste.
Classico
Fire-Roasted Tomato & Garlic Pasta Sauce
Philadelphia
Original Brick Cream Cheese
Instructions
Step 1
This recipe is designed to come together quickly once the dal is cooked. For convenience, cooked lentils can be prepared in advance or used from leftovers.
How To Cook Black Lentils (urad dal):
Rinse 1 cup of dried dal. Add 8 cups of water and bring to a boil for approximately 60 minutes, or until lentils are softened and beginning to split. Do not drain the cooking liquid forms the base of the dish.
Whisk or lightly mash the lentils until creamy before proceeding with the recipe.
Step 2
In a large pot, melt the butter and sauté the garlic and ginger for 1 minute.
Step 3
Add the lentils, reserved cooking liquid, Classico Fire Roasted Tomato and Garlic, kidney beans, and spices. Stir to combine, simmer for 5 minute.
Step 4
Stir in PHILADELPHIA Original Brick Cream Cheese until fully melted and creamy.
Step 5
Simmer for another 3-5 minutes, stirring occasionally until thick and rich.
Step 6
Adjust seasonings if needed, plate and garnish.
