This is a rich and healthy lentil curry, extraordinary as a primary dinner as opposed to as a side dish like the more customary Indian dhal. Try not to let the fixing list bother you, this truly is a simple dish to make. This dish is incredible presented with basmati rice.
2 cups red lentils
1 huge onion, diced
2 tablespoons curry glue
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon stew powder
1 teaspoon salt
1 teaspoon minced garlic
1 teaspoon minced new ginger
1 (14.25 ounce) would tomato be able to puree
Step 1.Wash the lentils in cool water until the water runs clear. Put lentils in a pot with enough water to cover; heat to the point of boiling, place a spread on the pot, decrease warmth to medium-low, and stew, including water during cooking varying to keep secured, until delicate, 15 to 20 minutes. Channel.
Step 2.Heat vegetable oil in an enormous skillet over medium warmth; cook and mix onions in hot oil until caramelized, around 20 minutes.
Step 3.Mix curry glue, curry powder, turmeric, cumin, bean stew powder, salt, sugar, garlic, and ginger together in a huge bowl; mix into the onions. Increment warmth to high and cook, mixing continually, until fragrant, 1 to 2 minutes.
Step 4.Stir in the tomato puree, eliminate from warmth and mix into the lentils.