Ingredients to make Spicy Indian Lentil Cream:
- 75 g of Indian yellow lentils (Chana Dal).
- 150 g of carrots.
- 150 g of onion.
- 75 g of natural tomato.
- 500 ml of vegetable broth (or 500 ml of water and a tablet of vegetable broth).
- 250 ml of whole milk.
- 1 clove garlic.
- 25g of butter.
- 1 tablespoon of lemon juice.
- 1 teaspoon of ground turmeric.
- 1 teaspoon of ground cumin.
- 2 chilies.
- 1 teaspoon salt.
How to make Spicy Indian Lentil Cream:
- Put the lentils in a colander and rinse them under a stream of cold water. Drain them and put them in the glass.
- Add the peeled and chopped carrots, the onion, the tomato, the garlic clove and the broth (or the water and the pill).
- Cook everything for 30 minutes, Aroma temperature, speed 2, with the goblet on. While it cools down a bit, heat the butter in a saucepan over low heat and, once melted, add the turmeric and cumin.
- Stir for 20 seconds and remove from heat (you can also do it in the microwave for 30 seconds at maximum speed).
- Add the lemon juice and salt. Add this mixture to the glass together with the chilies.
- Make sure the temperature has dropped to grind for 30 seconds, progressive speed 5/10.
- Add the milk and blend again for 10 seconds progressive speed 5/10.
