Never a DAAL MOMENT here with this amazing Black Lentil recipe (Dal Makhani)

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Drain the pre-soaked lentils and set them aside. Grate the garlic and ginger. Finely dice the red onion and the Roma tomato.
2. Heat a sauté pan over medium heat. Add the chili oil, then the cumin seeds. Fry the seeds for a few seconds, then add the red onion and sauté for 3-4 minutes.
3. Add the garlic and ginger and sauté for about 2 minutes. Add the turmeric, sweet paprika, coriander, garam masala, cayenne pepper and salt, and cook the spices for about 1 minute.
4. Add the tomato paste and cook for about 1 minute. Add the Roma tomato and cook for a couple of minutes.
5. Add the black lentils, stir well, and cook for about 1 minute.
6. Add the water and stir well. Turn up the heat and bring to a boil. Stir again, then cover and cook on medium-low for about 30 minutes.
7. Mash some of the lentils with a fork. Add 2 tbsp of coconut cream and stir.
8. Plate the dal, drizzle over more coconut cream, and garnish with fresh cilantro.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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