Name: Quick Dal Makhani
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
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 jalapeño pepper, seeds and membranes removed, minced; 1 1/2 teaspoons Frontier Co-op garam masala*; 1/2 teaspoon Frontier Co-op ground cumin; 1/2 teaspoon Frontier Co-op ground coriander; 1/2 teaspoon salt; Freshly ground black pepper; 1 can (15 ounces) diced 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 1/2 cups cooked kidney beans; 5 cups water; 1 bay leaf; 1 tablespoon lime juice, plus additional lime wedges for serving; Optional (for additional creaminess): half-and-half, or regular or light coconut milk; Chopped fresh cilantro, for garnish; Suggested accompaniments: cooked brown basmati rice or toasted naan