Vegan Dal Makhni Lentil Curry
Ingredients
- 300 grams Puy lentils or about 1.5 cups
- 1 tablespoon minced garlic
- 2 tablespoons Kite Hill European Style Butter
- 1.5 tablespoons minced ginger
- 1 medium onion, finely chopped
- 2-3 tomatoes, chopped or about 1 cup
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon cumin powder or garam masala
- 2 hot green chilies or 1/2-1 teaspoon cayenne pepper to taste
- Cilantro for garnish
- Coconut milk or coconut cream for garnish, optional
Preparation
In a saucepan, warm the butter, add cumin seeds and fry until they sizzle
Add chopped onions and sauté for 2-3 minutes
Add garlic and ginger and sauté further until fragrant
Add tomatoes, cumin powder or garam masala, turmeric, salt, chili powder, and cook for 1 minute
Add the cooked Puy lentils, mix well and add a cup of water or veggie broth to thin out as needed; if desired, add a little coconut or coconut cream for extra creaminess
Cook until the lentils are soft and stewy, about 15-18 minutes; you may need more water
Garnish with cilantro and a small dollop of Kite Hill European style butter
Enjoy with naan or cooked quinoa or rice