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Dal McNee

Dal McNee

Continue the theme of "Indian gathering" No Indian meal is complete without beans. Since most Indians are vegetarians, for many it is one of the main, along with milk, protein sources. We, the inhabitants of the middle band, even can't imagine how many varieties of peas available in India. I once decided to count: it's over 10. I'm not going to list them all. Today we will have lentils, because in our conditions it is most available. "Dal McNee" is a liquid gruel, which is served with rice and fresh tortillas. Cooked very easily and quickly. The result is stunning.

Cooking time 5 minutes Number of servings4

Ingredients for Dal McNee

Step-by-step instruction of cooking Dal McNee

Step 1

And then everything is extremely simple. Open the jar of lentils, drained the juice, but NOT WASHED!
Spread in a saucepan. Put on the fire.

Step 2

When boiling, put in "garam masala" and tomato paste. Stir.
Meanwhile, it continues to gurgle.

Step 3

Pour in the cream. Should get a watery porridge.
Stirred and allowed to gurgle on.

Step 4

Sprinkle dry Shambhala, mix. Taste and add salt (if desired). Give the opportunity to poboltatj 10 seconds.

Step 5

Spread (or rather poured) the lentils in a deep bowl and serve under the exotic name of "Dal McNee".
Consumed with boiled crumbly long grain rice.
Bon appetit!

Step 6

These are the products that we need.

Step 7

I was once criticized on the website that I offer some unrealistic spices. Specifically give the photo a very flavorful pot gives the dish a nutty flavor. It is called "Shambala", the Indians it is called "kasoori methi". In Moscow in shop Indian spices always available. I, however, this bundle of old Indian reserves.