You may also like
Categories:
black lentils vegetable oil ground cumin onion green chili ginger milk turmeric chili powder kosher salt butter lemon juice garlic cilantro handful beans cayenne pepper
Viewed: 51 - Published at: 3 years agoIngredients
- 1 1/2 cup black lentils
- 2 1/4 tbsp vegetable oil
- 1 1/2 tsp ground cumin
- 1 large chopped onion
- 1 each green chili
- 1 tbsp fresh ginger diced
- 1/2 cup milk or cream
- 2 tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp kosher salt or to taste
- 3 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp garlic chopped
- 1 each cilantro handful (garnish)
- 1 can beans (optional)
- 1/2 tsp cayenne pepper (optional)
Method
- Rinse black lentils, add lentils, 4 cups water and 1 tablespoon oil to pressure cooker.
- Pressure cook 20 minutes, allow to cool down naturally.
- Or in a large pot bring lentils and water to boil, add 1 extra cup water, cook medium low for 45 minutes until done.
- Heat 2 tablespoons of oil in a large pot.
- When it is hot, add cumin, stir, after about 30 seconds, add onion and green chili.
- Cook until onion is translucent.
- Add ginger and garlic, stir, cook for about 1 minute.
- Add the cooked lentils, beans, 2 cups water, milk (soy or almond milk can be used), turmeric, salt and chili powder, cayenne.
- Stir to combine.
- Let cook on medium heat, STIRRING FREQUENTLY.
- 15-20 minutes until it thickens.
- Turn off heat, add lemon juice and butter.
- Sprinkle with garnish.
- Serve with rice or warm bread.
