Creamy Dhal Curry
Preparation time: 10 minutes
Cooking time: 30 minutes
1 cup red split lentils
2 cups water
Slice of ginger (about the size of your thumb), finely grated
2-3 cloves garlic, finely sliced
1-2 dried chilies, chopped
1 teaspoon turmeric
1 onion, sliced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3-4 jalapeno peppers, seeded and sliced
2-3 tomatoes, chopped
2 tablespoon organic grass-fed butter
Salt to taste
Rinse the lentils and add them to a pot together with the water, ginger, garlic, chilies and turmeric.
Bring to a boil, then reduce the heat and let it simmer for about 20 minutes (or until the lentils are soft).
Remove from heat and put into a blender and pulse until you get the desired consistency. Return to the pot.
In a frying pan heat the butter and add the mustard seeds and cumin seeds and stir until fragrant.
Add the onions and fry for another few minutes until the onions are golden.
Add the jalapeno peppers and tomatoes and cook for 2-3 more minutes.
Transfer the fried mixture into the pot with the lentils and cook for another 5 minutes.
Nice served with brown rice and roasted vegetables.
Nutrition (per serve):
Calories 202, Total Fat 6.2 g, Sat. Fat 4 g, Carbs 25 g, Sugar 2.8 g, Fiber 6 g, Protein 11 g