Fourth of the Fit Five India series is a creamy lentil dish that is as tasty as it is filling. Traditionally, Dal Makhani is made with butter (makhani = with butter and all.) However, the goal of the Fit Five is to introduce healthier versions of classic cuisines so there will be no butter here. I promise you'll only miss it a little!
Soak lentils for a minimum of 30 minutes before starting (more time if using black lentils.) You'll also want to soak the kidney beans if you didn't buy them pre-cooked.
Meanwhile, finely chop your garlic + ginger and loosely chop the red onion + tomatoes. Set aside.
Once beans and lentils have been thoroughly soaked, bring them to a boil in saucepan over medium high heat. Cook for 20 - 25 minutes or until soft.
This next part will require an attention to detail - get ready!
Once the dish is cooked and flavoured (saltier, spicier, etc.) to your satisfaction, serve in a bowl topped with remaining coconut cream, squeeze of fresh lemon and fenugreek seeds. Should serve 2 comfortably or 1 post-workout hungry person.
(Tip: to get creamier consistency, cook lentils + kidney beans for longer and smash them with the back of a spoon before adding into tomato + onion skillet.)