Here's how Red Lentil Curry (daal) can help you in weight loss
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Before you jump to Red Lentil Curry (daal) recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to red lentil curry (daal) recipe. To cook red lentil curry (daal) you only need 18 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Red Lentil Curry (daal):
- Get 1 pot :
- You need 5 cup 5-6 cup of water in a pot
- Take 1 1/2 cup Red lentils (washed)
- Provide 4 small 4-5 small curry leaves (food flavour and smell)
- Take 1 tsp Garlic paste
- You need 1 tsp Ginger paste
- Provide Spices
- Prepare 1/2 tsp Chilli/ cayenne powder (for heat)
- Use 1 Whole chicken bouillon cube
- Provide 1 tsp All spice powder (garam masala)
- Prepare 1/2 tsp Cumin powder
- Take 1 Salt
- Get Separate pan
- Get 1 medium Onion
- Provide 3 Curry leaves
- Take 1/2 tsp Cumin seeds
- Take 3 tbsp Olive or canola oil
- Provide 1 Chopped coriander (cilantro) leaves to garnish
Steps to make Red Lentil Curry (daal):
- In a pot, boil water and add in the washed red lentils when water starts boiling along with the curry leaves.
- Cover halfway and cook at medium until lentils are tender and they turn yellow Estimated time would be from within 15-20 minutes
- Add the garlic and ginger (mix well)
- Add in the spices and cook on medium heat for 10 minutes
- On a separate pan: add in the olive oil/ or your choice of oil and wait till it warms up
- Add in the cumin seeds and the curry leaves and fry for 25 seconds
- Add in the sliced onions and fry until brown (not burnt)
- 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
- After 5 minutes bring the heat back to low (3) and cook for another 5 minutes until the curry thickens
- Serve with basmati/white/brown rice or roti (flat bread)
- Garnish it with cilantro when on the plate
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