Cooked Pulses/ White Lentils
- White Lentils (daal mash)
- Extra virgin olive oil
- Clarified Butter/ Desi Ghee
- Black peppercorns
- Cloves
- Cardamons
- Ginger and Garlic
- Onion
- Tomatoes
- Green chilies
- Ground red chili
- Ground turmeric
- Ground cumin
- Natural Salt
- Ground black pepper
- Whole spices
- Mint and Coriander leaves
- Butter
- Yogurt
- Cream
- Vinegar
Start by Boiling
Start by parboiling 250 g of soaked white lentils in water with some salt and set aside, (make sure to remove the foam from top when boiling).
Preparing Sauce
In an adequate pan placed on heat take 50 g of desi ghee (Clarified Butter), around 21 ml of extra virgin olive oil. Then add 5 cloves and black peppercorns, 7 g of julienne d ginger, one chopped onion, 3 cardamons, mix and saute for a couple of minutes and until light or golden brown.
Next add 15 g of fresh crushed garlic and ginger, some green chilies and mix.
Now add 1-2 tomatoes puree, mix and add 14 g of red chili powder, 3 g of ground turmeric, 5 g of salt, 3 g of ground black pepper and ground cumin (zeera), and mix. Let it simmer for a minute or until the oil separates.
Combining
Thereafter, add the parboiled white lentils into the mixture and add around 60 ml of extra virgin olive oil, 5 g of whole spices (garam masala), some mint and coriander leaves and 50 g of organic butter and 144 g of plain yogurt as desired, and mix.
Then cover and simmer for a minute or 2. Some water can be added if it appears that the lentils needs to be cooked further, so as to avoid burn (be careful with the quantity of water added). Fresh dairy cream can also be added at the end.
Serve
After that, add 4 ml of apple cider vinegar, julienne d ginger, chopped green chilies, desired lemon and serve with naan or flatbread (paratha), in addition to yogurt and mint sauce.
