Vegan Dal Makhani (Creamy Black Lentil Dal)

cookrepublic.com

Adam

Love food, love cooking. And the joy of sharing the spoils with good friends over a bottle or three.

subheading: for the dal:

300g black urad dal

4 cups ( 1 litre) water for soaking

subheading: for the tempering:

2 tablespoons extra virgin olive oil (or coconut oil)

1 red onion, finely diced

1 tablespoon freshly grated ginger

4 to 5 garlic cloves, crushed

3 bay leaves

1 cinnamon stick

1 teaspoon ground turmeric

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground garam masala

½ teaspoon sweet paprika or red chilli powder

½ teaspoon smoked paprika

400g can diced tomatoes

270ml can coconut milk

2 teaspoon sea salt flakes

subheading: to finish:

1 tablespoon extra virgin olive oil (or coconut oil)

1 small red chilli, thinly sliced

½ inch ginger piece, julienned

handful of fresh coriander leaves

2 tablespoons whipped coconut cream

Directions at cookrepublic.com

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