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2-3 servings (Toddler portion) |
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10 months plus |
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Prep Time: 10 mins |
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Total time: 20 mins |
A delicious creamy lentil curry that will fill your families tummies up
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SHOPPING LIST
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Ingredients
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Method
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Boil or pressure cook the Urad dhal with water and a couple of bay leaves for 15 mins (pressure cooker) or until cooked.
- Mash the lentils with a potato masher or a fork and put aside
- In a saucepan heat up the olive oil. Add the cumin seeds and wait till they crackle
- Add the onion, garlic and ginger and cook for 2-3 mins.
- Add the tomato puree and turmeric and cook for a further minute
- Place the mixture into a blender along with the soaked cashew nuts, some water and a tomato (chopped). Blend until you have a smooth paste.
- Place the paste into a saucepan, add the mashed urad dhal and gently simmer for 15 mins.
- Now add in the Alpro greek yoghurt and stir to get a creamy texture.
- Optional- add a pinch of garam masala for a stronger taste. Serve with naan, chapatti or rice.
My Veggie Bubba's Savoury Plant-Based Thepla is a perfect side dish for this Dal Makhani!
