Recipe: Delicious Red Lentil Curry (daal)

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Red Lentil Curry (daal)

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We hope you got insight from reading it, now let’s go back to red lentil curry (daal) recipe. To make red lentil curry (daal) you need 18 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Red Lentil Curry (daal):

  1. You need 1 of pot :.
  2. You need 5 cup of 5-6 cup of water in a pot.
  3. Get 1 1/2 cup of Red lentils (washed).
  4. Use 4 small of 4-5 small curry leaves (food flavour and smell).
  5. Get 1 tsp of Garlic paste.
  6. Use 1 tsp of Ginger paste.
  7. You need of Spices.
  8. Prepare 1/2 tsp of Chilli/ cayenne powder (for heat).
  9. Prepare 1 of Whole chicken bouillon cube.
  10. Provide 1 tsp of All spice powder (garam masala).
  11. Provide 1/2 tsp of Cumin powder.
  12. You need 1 of Salt.
  13. Prepare of Separate pan.
  14. Get 1 medium of Onion.
  15. Provide 3 of Curry leaves.
  16. Use 1/2 tsp of Cumin seeds.
  17. Use 3 tbsp of Olive or canola oil.
  18. Take 1 of Chopped coriander (cilantro) leaves to garnish.

Instructions to make Red Lentil Curry (daal):

  1. In a pot, boil water and add in the washed red lentils when water starts boiling along with the curry leaves..
  2. Cover halfway and cook at medium until lentils are tender and they turn yellow Estimated time would be from within 15-20 minutes.
  3. Add the garlic and ginger (mix well).
  4. Add in the spices and cook on medium heat for 10 minutes.
  5. On a separate pan: add in the olive oil/ or your choice of oil and wait till it warms up.
  6. Add in the cumin seeds and the curry leaves and fry for 25 seconds.
  7. Add in the sliced onions and fry until brown (not burnt).
  8. 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.
  9. After 5 minutes bring the heat back to low (3) and cook for another 5 minutes until the curry thickens.
  10. Serve with basmati/white/brown rice or roti (flat bread).
  11. Garnish it with cilantro when on the plate.

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