Daal Makhani (Butter lentils)

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Daal Makhani (Butter lentils)

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Ingredients

Adjust Servings:
2 cans Brown lentils
2 tablespoons Vegetable butter
1 tablespoon grated Ginger
1 tablespoon Garlic paste
1 Italian Tomato
1 cup Tomato sauce
1/4 teaspoon Sea salt
1 pinch Asafetida
1 teaspoon Cumin
2 teaspoons ground Coriander
1 teaspoon Turmeric
1/4 teaspoon Cayenne pepper
1 teaspoon Fenugreek
2 teaspoons Garam Masala
1 cup fresh Parsley
4 tablespoons Soy cream

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Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
Cuisine:

This incredible spiced dish is earthy, flavourful and comforting. It’s also very easy to make!

  • 15 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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This incredible lentil dish is spicy, creamy, and comforting. You will never get enough of it!

To prepare it, cook the canned lentils, tomatoes and ginger in butter. Add the tomato sauce and spices, and finally stir in the soy cream and fresh parsley.

It’s as easy as it gets!

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Steps

1
Done
2 minutes

Slice and dice

Rinse well the tomato and dice it.

2
Done
10 minutes

Cook the lentils

Heat the butter in a cocotte, together with the grated ginger, tomatoes, and garlic paste. Season with a little salt. Cook for a couple of minutes, then add the lentils. Add the tomato sauce and a little water. Then, add the asafetida, cumin, coriander, turmeric, and cayenne pepper. Mix well, then take off the heat.

3
Done
3 minutes

Add the last spices

Add the fenugreek and garam masala. Mix well, then stir in the soy cream and the fresh parsley.

4
Done

Serve

Transfer to the serving plates. Drizzle with some more soy cream if desired. Enjoy hot!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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