Ariso Recipes
Fragrant Lentil Curry
Last update date: February 24, 2012
Savor the delightful aroma of Fragrant Lentil Curry. Tender toor dal and chana dal cooked to perfection, infused with aromatic spices, ginger, and bird's eye chillies. A tantalizing tadka of garlic, dried chilli, and red chilli powder adds the perfect finishing touch. Enjoy with roti or rice for a comforting meal!
10 minutes.
Punjabi
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Ingredients
4
How To Cook?
1
In a heavy-bottomed saucepan, add the toor dal and chana dal along with 1.2 liters of water. bring it to a boil, then simmer over low heat for 45 minutes with the pan partially covered. stir occasionally to prevent sticking. turn off the heat and let it cool slightly. use a potato masher or the back of a spoon to roughly mash the lentils.
2
In another heavy-bottomed saucepan, heat the oil over a medium flame. add asafoetida and cumin seeds, sizzle for a few seconds. add cloves followed by chopped onions. fry for 7-8 minutes until they soften.
3
Add tomatoes and continue frying for 3 minutes until they begin to soften. mash them with the back of a spoon. add ginger and bird's eye chillies, fry for a minute. lower the heat, add turmeric powder, and stir well.
4
Add the cooked lentils to the saucepan and mix well to ensure the lentils are flavored with the spices. season to taste, add 50 ml of water, and simmer over low heat for 6 minutes with the lid on. stir halfway through cooking to prevent sticking. turn off the heat and garnish with coriander.
5
For the tadka, heat oil in a small frying pan. add dried chilli followed by garlic cloves and fry for a minute. as they begin to fry and change color, add red chilli powder and turn off the heat. pour this flavored oil over the cooked lentil curry, mix well, and cover with a lid to let the flavors infuse. serve the fragrant lentil curry warm with roti or rice.
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