Ingredients
- 1 cup urad dal black lentils, soaked for 4-6 hours, drained and rinsed
- 2½ teaspoons grated ginger
- ½ teaspoon turmeric
- ¾ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1 tablespoon neutral oil such as avocado oil
- 6 cloves garlic minced
- 1 cup tomato puree
- 2 teaspoons garam masala
- Salt to taste
- 1½ tablespoons unsalted butter or plant-based butter
- Chopped cilantro for garnish
Instructions
- Place the urad dal in a large pot with enough water to cover by about an inch. Heat over medium-high heat and add the grated ginger, turmeric, cayenne pepper, and paprika.
- Bring to a boil, then reduce the heat and simmer until the dal becomes tender and begins to break down, around 20-30 minutes. To achieve a creamier consistency, blend approximately half of the cooked dal and mix it back in.
- Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the tomato puree and cook for about 5 minutes, until the mixture thickens slightly.
- Add the garam masala and salt, then mix in the cooked dal. Let the mixture simmer for another 10 minutes. Stir in the butter and garnish with chopped cilantro before serving. DEVOUR.
