Here’s how to make Madras Lentils on the stove-top. Cook onion, pepper, ginger, and garlic in butter (or oil) until softened. Add tomato paste and spices and cook 1 minute. Stir in broth and lentils, bring to a simmer, decrease heat, partially cover and cook until lentils are tender.
In a 3qt/l sauce pan, add rinsed lentils and 4 cups of water. Bring water to a boil over high heat. Reduce heat and cook 30 to 40 minutes or until lentils tender. Drain excess liquid if desired. Add tomatoes, onion, garlic, oil, and spices in a blender. Cover and blend until smooth. Add tomato mixture and red beans to lentils.
Ingredients for Madras Lentils/Daal Makhani: 1 cup Black Gram Beans/adzuki beans/whole brown lentils 1/3 cup Red Kidney Beans 1 tablespoon oil ghee or coconut oil 1 teaspoon cumin seeds 1 cup finely diced onion 1/4 teaspoon turmeric powder 2 tablespoon fresh ginger grated 2 cups tomatoes diced 2 teaspoon kosher salt
They’re accidentally vegan. I generally have all of the ingredients on hand. As you can assume, the madras lentils are the star of my Winter Vegan Goddess Bowl. The flavor is so warm and comforting, and the bulkiness of lentils really leaves you satisfied without feeling overly stuffed.