Recipe of Award-winning Red Lentil Curry (daal)
Hey everyone, hope you are having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Any-night-of-the-week Red Lentil Curry (daal). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red Lentil Curry (daal), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Lentil Curry (daal) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red Lentil Curry (daal) is 7 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Red Lentil Curry (daal) estimated approx 1 hour 15 mins.
To begin with this recipe, we have to first prepare a few components. You can have Red Lentil Curry (daal) using 18 ingredients and 11 steps. Here is how you cook it.
There are plenty of different flavoured lentil curries out there, this is ours.
Enjoy :)
Ingredients and spices that need to be Get to make Red Lentil Curry (daal):
- 1 pot :
- 5 cup 5-6 cup of water in a pot
- 1 1/2 cup Red lentils (washed)
- 4 small 4-5 small curry leaves (food flavour and smell)
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- Spices
- 1/2 tsp Chilli/ cayenne powder (for heat)
- 1 Whole chicken bouillon cube
- 1 tsp All spice powder (garam masala)
- 1/2 tsp Cumin powder
- 1 Salt
- Separate pan
- 1 medium Onion
- 3 Curry leaves
- 1/2 tsp Cumin seeds
- 3 tbsp Olive or canola oil
- 1 Chopped coriander (cilantro) leaves to garnish
Steps to make Red Lentil Curry (daal)
- In a pot, boil water and add in the washed red lentils when water starts boiling along with the curry leaves.
- Cover halfway and cook at medium until lentils are tender and they turn yellow Estimated time would be from within 15-20 minutes
- Add the garlic and ginger (mix well)
- Add in the spices and cook on medium heat for 10 minutes
- On a separate pan: add in the olive oil/ or your choice of oil and wait till it warms up
- Add in the cumin seeds and the curry leaves and fry for 25 seconds
- Add in the sliced onions and fry until brown (not burnt)
- In the pot: add in the fried onions and mix well. Turn heat up high and stir occasionally (make sure nothing sticks) for 5 minutes
- After 5 minutes bring the heat back to low (3) and cook for another 5 minutes until the curry thickens
- Serve with basmati/white/brown rice or roti (flat bread)
- Garnish it with cilantro when on the plate
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