Creamy Black Lentil Curry

• 1 1/2 cup black lentils
• 2 1/4 tbsp vegetable oil
• 1 1/2 tsp ground cumin
• 1 large chopped onion
• 1 each green chili
• 1 tbsp fresh ginger diced
• 1/2 cup milk or cream
• 2 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp kosher salt or to taste
• 3 tbsp butter
• 1 tbsp lemon juice
• 1 tbsp garlic chopped
• 1 each cilantro handful (garnish)
• 1 can beans (optional)
• 1/2 tsp cayenne pepper (optional)

1. Rinse black lentils, add lentils, 4 cups water and 1 tablespoon oil to pressure cooker.
2. Pressure cook 20 minutes, allow to cool down naturally.
3. Or in a large pot bring lentils and water to boil, add 1 extra cup water, cook medium low for 45 minutes until done.
4. Heat 2 tablespoons of oil in a large pot.
5. When it is hot, add cumin, stir, after about 30 seconds, add onion and green chili.
6. Cook until onion is translucent.
7. Add ginger and garlic, stir, cook for about 1 minute.
8. Add the cooked lentils, beans, 2 cups water, milk (soy or almond milk can be used), turmeric, salt and chili powder, cayenne.
9. Stir to combine.
10. Let cook on medium heat, STIRRING FREQUENTLY.
11. 15-20 minutes until it thickens.
12. Turn off heat, add lemon juice and butter.
13. Sprinkle with garnish.
14. Serve with rice or warm bread.

black lentils, vegetable oil, ground cumin, onion, green chili, ginger, milk, turmeric, chili powder, kosher salt, butter, lemon juice, garlic, cilantro handful, beans, cayenne pepper

Taken from cookpad.com/us/recipes/360561-creamy-black-lentil-curry (may not work)