Creamy Black Lentil Curry
After being diagnosed with type II diabetes, I decided to eat healthier. Now my wife has type II also, I've been trying a lot of different recipes, and in the spirit of meatless Monday, I decided to try this. I wanted to try the black lentils, as I find the normal Brown ones, well, boring. So I took a couple different recipes and did this.
Creamy Black Lentil Curry
After being diagnosed with type II diabetes, I decided to eat healthier. Now my wife has type II also, I've been trying a lot of different recipes, and in the spirit of meatless Monday, I decided to try this. I wanted to try the black lentils, as I find the normal Brown ones, well, boring. So I took a couple different recipes and did this.
Cooking Instructions
- 1
Rinse black lentils, add lentils, 4 cups water and 1 tablespoon oil to pressure cooker. Pressure cook 20 minutes, allow to cool down naturally. Or in a large pot bring lentils and water to boil, add 1 extra cup water, cook medium low for 45 minutes until done.
- 2
Heat 2 tablespoons of oil in a large pot. When it is hot, add cumin, stir, after about 30 seconds, add onion and green chili. Cook until onion is translucent.
- 3
Add ginger and garlic, stir, cook for about 1 minute.
- 4
Add the cooked lentils, beans, 2 cups water, milk (soy or almond milk can be used), turmeric, salt and chili powder, cayenne. Stir to combine.
- 5
Let cook on medium heat, STIRRING FREQUENTLY. 15-20 minutes until it thickens.
- 6
Turn off heat, add lemon juice and butter. Sprinkle with garnish.
- 7
Serve with rice or warm bread.
- 8
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