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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 resources which are common around you, 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 that you simply make.

Alright, don’t linger, let’s practice this red lentil curry (daal) menu with 18 substances which are definitely easy to find, and we have to process them at the very least through 11 methods. You should shell out a while on this, so the resulting food could be perfect.

Composition of Red Lentil Curry (daal):

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

Red Lentil Curry (daal) steps:

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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