I was tired of the same sort of dals and wanted to make something very different. This creamy lentil curry (not dal makhani) was a revelation.
It has a sort of sweet and sour taste, and when you bite into the garlic pieces… Ah! Heaven! It tastes good whether you have it with roti, rice or just eat it as it is with a spoon.
- 1 cup whole lentils (sabut masoor)
- 1 tbsp butter
- 1 tsp cumin seeds
- 5 to 6 garlic cloves minced
- 1 tbsp garlic paste
- 1/2 tsp turmeric
- 2 tsp red (or yellow if you find it) chilli powder
- 1 cup yoghurt
- 1/2 cup fresh cream
- salt to taste
Pressure cook the lentils with plenty of water till the lentils become soft. Mix in the salt, turmeric, chilli powder and garlic paste and stir well.
Heat the butter in a pan and throw in the cumin seeds and minced garlic. Fry for some time till the garlic takes on a lovely light brown golden color. Now add the lentil mixture and stir well. Add a 3 cups of water and bring it to a boil.
Once it boils and becomes slightly homogenous in texture, add the yoghurt and the cream and whisk with an egg beater. I did not add the cream (I thought it would be fattening!) If you are in a position where you wouldn’t mind a few extra calories, go ahead and indulge yourself.