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Red Lentil Curry (daal) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Red Lentil Curry (daal) dishes you make.

Alright, don’t linger, let’s course of action this red lentil curry (daal) formula with 18 materials which are undoubtedly easy to find, and we have to process them at the very least through 11 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Red Lentil Curry (daal):

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

Red Lentil Curry (daal) making:

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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