Dice the onion. Mince the garlic. Peel and mince the ginger.
In a small bowl, mix together the tomato paste and 1/2 cup milk until smooth.
In a large skillet, heat the olive oil. Sauté the cumin seeds until they just start to brown, about 1 minute. Add the onion, garlic and ginger, and sauté 1 to 2 minutes.
Add the chili powder, coriander, garam masala, cayenne pepper, butter, the tomato paste and milk mixture, and another 1/2 cup milk. Add the beans and lentils and the kosher salt.
Heat and stir, gradually adding the remainder of the milk (1 1/2 cups, or more) over a few minutes until a thick sauce forms.
Serve warm, with naan for dipping, or serve with basmati rice. Top with sour cream and chopped cilantro.
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|Serving Size: 1 (259g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.5mg||10 %|
|Sodium 612.8mg||21 %|
|Potassium 809mg||21 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 19.7g|
|Protein 8.3g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 241
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