Red lentil daal recipe

Posted by Inayat Miah on March 22, 2018 in Blog, Recipes

red lentil daal recipe

This humble and beautiful red lentil daal in a spicy tomato masala is the ultimate comfort food. Daal forms a great part of many Indians diets due to being inexpensive and a good source or protein for those with a vegetarian diet.

Here at Samee Frozen foods we have a huge range of pulses, including the red lentil daal used in this recipe.

Red daal lentils: http://www.sameefrozenfoods.com/product/red-daal-lentils-20kg/

 

Ingredients-

200g red lentils, washed

900ml water

1 tsp of salt

1 tbsp butter ghee or vegetable oil

1 tsp of cumin seeds (whole jeera_

1 bay leaf (tej patha)

1 small onion, chopped

1 garlic clove, chopped

2 tomatoes, finely chopped

1 tsp ginger, grated

1 tsp turmeric (haldi powder)

1 green chilli, finely chopped

1 tsp fenugreek leaves (methi leaves)

1 tsp of garam masala

A couple of whole chillies to garnish

Handful of chopped coriander to garnish

 

Method-

 

  1. Place lentils and 1tsp of salt in a pan of water and bring to boil.
  2. From the lentils remove the froth forming at the top, reduce the heat and leave to simmer for 10 minutes with the lid on the pan. You can check if the lentils are cooked by squeezing between your fingers and they appear soft.
  3. Heat the oil or butter ghee in a frying pan. Slice the whole chillies for your garnish length ways and add to the oil or ghee with a bay leaf and cumin seeds. When the cumin seeds begin to crackle and spit remove the chillies and set aside to use as a garnish.
  4. To the same frying pan add chopped onion and garlic and fry until they brown lightly. Once browned, reduce the heat and add the chopped tomatoes, ginger, turmeric, methi leaves and chopped chilli. Leave the ingredients to cook gently for about 10 minutes until they form a thick masala paste.
  5. From the red lentils in the pan with the water, take a ladle full and add to the frying pan with masala paste and stir. Empty the content of the frying pan back into the pan of lentils and water and stir until it forms a consistency of thick soup. You can add water, or heat to reduce until you reach the consistency you desire.
  6. Add salt to taste if required, stir in the garam masala, chopped coriander and garnish with the whole chillies to serve.

 

Source:

https://www.harighotra.co.uk/red-lentil-dhal-recipe

 

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