Lentils are protein-rich and tasty. Lentils can be cooked in a variety of ways. I like them cooked spicy. Red Lentils curry is inspired from all the Pakistani food that I’ve had before.
Total Time: 27 minutes
Preparation Time: 7 minutes
Cooking Time: 20 minutes
- 1 cup masoor dal
- 1 teaspoon fresh ginger paste
- 1 teaspoon garlic paste
- 1/2 green chili diced
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon cumin coriander powder
- 1/2 teaspoon garam masala
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped tomato
- 5-6 curry leaves
- 2 teaspoon oil
- 2 teaspoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon thinly slice round garlic
- 1 green chili slits
- 5 curry leaves
- 1 teaspoon coriander leaves
- 1/2 teaspoon ginger juliennes
- 1 teaspoon chopped coriander
- Wash and soak the masoor dal for 15 minutes. Heat the non-stick pan and add oil. Once it’s hot, add onions, garlic-ginger paste, green chili diced, and some curry leaves sauté. Once onions turn little bit pinkish brown, add tomatoes, turmeric, cumin-coriander powder, chili powder, and garam masala. Sauté until oil gets separated from the tomato gravy.
- Add soaked masoor dal, salt and 2 cups of water and cover it. Cook for 15 minutes, stirring occasionally.
- For the tempering, heat a small non-stick pan, add 2 teaspoon oil, cumin seeds, sliced garlic, curry leaves, green chili slits sauté. Once garlic turns pinkish brown in color turn off the heat.
- Once Dal is ready, take out in the serving bowl and add the tempering on top of the dal.
Another interesting Lentils dish is the Dhal Curry cooked Srilankan Style. Recipe to come soon.