2-3 servings (Toddler portion)		10 months plus
	Prep Time: 10 mins		Total time: 20 mins

A delicious creamy lentil curry that will fill your families tummies up 

Method

• 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!