Daal Makhani

Ingredients

• 1 cup daal urad, /black beluga lentils, sorted and rinsed
• 6 cups water plus more if necessary
• 1 1/2 cups tomato purée /sauce, about 2-3 medium tomatoes blended
• 2 teaspoons salt
• 1 teaspoon sweet paprika or chili powder, I used sweet Hungarian paprika
• 1 teaspoon Garam Masala ground
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper or more, to taste, or finely chopped green jalapeño pepper
• 1 dash ground cinnamon
• 2 tablespoons olive oil vegetable oil or butter
• 2 teaspoons cumin seeds
• 1 tablespoon ginger peeled and finely chopped
• 1 tablespoon garlic crushed
• 3 green onions sliced thinly, plus more for garnish
• 1/2 cup crème fraiche or coconut milk for a vegan version, I’ve made both
• sugar to taste, optional
• 1/4 cup fresh cilantro chopped
• avocados
• olive oil
• fresh lime juice
• salt
• freshly ground black pepper optional

Nutrition

• Calories : 210 calories
• Carbohydrate : 17 grams
• Cholesterol : 10 milligrams
• Fat : 16 grams
• Fiber : 3 grams
• Protein : 3 grams
• SaturatedFat : 4.5 grams
• Sodium : 1440 milligrams
• Sugar : 10 grams