• pomazánkové maslo (1ks)
• tuniak v oleji (1 konzerva)
• cibuľa (nasekaná)
• soľ, korenie

• 2 tbsp vegan butter, unsalted
• 1 tsp whole cumin seeds
• 2 tbsp fresh ginger
• 5 cloves minced garlic
• 1 medium brown onion, finely chopped

Spice mix
- 1 tbsp Garam masala
- 1 tbsp cumin
- 1/2 a cinnamon stick
- 2 tsp Kasuri Methi (optional)
- 1 tsp mild chilli powder
- pinch of ground nutmeg
- 1/3 tsp ground cardamom
- 4 cloves
- 1 tbsp curry powder
- 2 bay leaves (Indian variety of you have them)
- at least 1tsp salt, more to taste & fresh ground black pepper

• 1 tbsp olive oil
• 2 tbsp tomato paste
• 4 cups soaked and cooked lentils (if soaking your own lentils, cover 2 cups of dried lentils with water overnight)
• 500ml veg stock, more if you like a soupier dal
• 100ml Vegan cream (I made and used cashew cream but you can use soy or oat)
• Coriander, chilli and Nigella seeds to serve

1️⃣Melt the butter over a medium/low heat, then bloom 1 tsp whole cumin seeds until fragrant (about 1 min) then add the onions and a pinch of salt. Fry for around 8 mins, until they’re nice...