Dal Makkhani
Given to me by my sister, Ashley, who is really into foreign foods. She says
it reminds her of a comfort food with an international twist! My mom loves
it, too. -Suzanne Zick
· 2 cups cooked black beans (drained)
· 1 cup cooked kidney beans (drained)
· 4 teaspoons finely grated ginger (optional)
· 4 cloves garlic, minced
· 2 ripe tomatoes, finely chopped
· 2 teaspoons ground cayenne pepper
· 2 teaspoons salt
· ½ cup half and half
· 1/3 cup butter
· 2 teaspoons curry powder
Place half of the beans in a bowl (1 cup black and ½ cup kidney). Using a
potato masher or something similar, beat or mash until they form a coarse
puree. Place mashed and remaining whole beans in a large pot. Add the
garlic, ginger, tomatoes, cayenne, salt, butter, cream and curry powder to
the beans. Add just enough water to cover beans. Cook for 20-30 minutes on
medium-high heat. Good served over rice.
Note: This could be used as side dish or main dish. Ashley suggests that
you go easy on the salt, because she thinks it's salty enough without the 2
teaspoons. She says she has also reduced the butter without affecting taste
and texture too much.
