Spicy Indian Lentil Cream

In India, legumes (Dal) are a regular part of the family menu. There are many varieties of lentils and their proteins are a great complement to a diet where there is little or no meat consumption. The indian lentils they are lentils as such or another type of legume split. They are cooked and eaten peeled. Some are even used in desserts and pastries.

In this plate of spicy Indian lentil cream, strictly vegetarian and of total Hindu inspiration, I have used yellow lentils (Chana Dal). You can find them in establishments specialized in Indian food or international cuisine. These lentils are the ones that give the recipe all its flavor, it is really delicious, but if you cannot find them, some supermarkets sell peeled lentils, you can use these. It is hot spicy because it has two chillies, the red ones, small and dry. You can reduce or eliminate the spiciness, adding one or no chilli. If you want to complete the menu with other Indian delicacies, I recommend you try the Mango and cardamom lassi, a whole classic.

Spicy Indian Lentil Cream

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A recipe with an exotic, spicy and spicy flavor, which brings us all the aromas of India and the nutritional contribution of its yellow Chana Dal lentils. A vegetarian and vegan dish with an inimitable flavor.

• Ana Valdes

• Recipe type: vegetables
• Rations: 4

• Cooking time: 32M
• Total time: 32M

Ingredients

• 75 g of Indian yellow lentils (Chana Dal)
• 150 g carrots
• 150 g onion
• 75 g of natural tomato
• 500 ml of vegetable broth (or 500 ml of water and a vegetable broth tablet)
• 250 ml whole milk
• 1 garlic clove
• 25 butter g
• 1 tablespoon of lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 chillies
• 1 teaspoon of salt

Preparation

1. Put the lentils in a colander and rinse them with a stream of cold water. Drain them and put them in the glass.

2. Add the peeled and chopped carrots, the onion, the tomato, the garlic clove and the broth (or the water and the tablet). Cook it all for 30 minutes, Varoma temperature, speed 2, with the beaker on.

3. While it cools a bit, in a saucepan heat the butter over low heat and, once melted, add the turmeric and cumin. Stir for 20 seconds and remove from the heat (you can also do it in the microwave for 30 seconds at maximum speed). Add the lemon juice and salt. .

4. Add this mixture to the glass together with the chillies. Make sure the temperature has decreased to grind for 30 seconds, progressive speed 5/10.

5. Add the milk and blend again 10 seconds progressive speed 5/10.

6. If you prefer a lighter texture, you can add more milk until you achieve your favorite.

Notes

You can find the spices in herbal shops, markets, gourmet stores, international cuisine establishments or establishments specialized in Indian cuisine.[br][br]Cumin is easy to find, it is available in any supermarket, but if you cannot find turmeric, you can substitute it with curry and a little food coloring (turmeric gives the cream a yellow color).

Equivalences with TM21

More information - Mango and cardamom lassi