Never a Daal Moment here with this amazing Black Lentil recipe (Dal Makhani)

Por Yeung Man Cooking · 60 min

Ingredientes

Modo de preparo

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.

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