RED LENTIL CURRY

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.

Fixings

             2 cups red lentils

             1 huge onion, diced

             1 tablespoon vegetable oil

             2 tablespoons curry glue

             1 tablespoon curry powder

             1 teaspoon ground turmeric

             1 teaspoon ground cumin

             1 teaspoon stew powder

             1 teaspoon salt

             1 teaspoon white sugar

             1 teaspoon minced garlic

             1 teaspoon minced new ginger

             1 (14.25 ounce) would tomato be able to puree

Bearings

Directions Checklist

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.

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