Monday, October 31, 2011

Lentil curry

1/2 cup masoor dhal 
1 1/2 cups water
2-3 garlic cloves
1/4 tsp turmeric
1/2-1 tsp chili powder
1/4 ground coriander powder
Salt to taste

A pinch of cumin
1/2 onion
2 springs of curry leaves
3 dry red chilis

Lentil curry is a very common side-dish in South Asia and it is known as an easy curry to make, but there are some rules and things you need to know about how to prepare this dish. Firstly, wash and rinse the lentils under cold water till the water becomes clear (the first few times it will appear foamy) and remove any impurities. You need not soak the lentils before cooking.

Bring the water to a boil and then add the lentils. When cooking lentils you need to add 3 times as much water as lentils. If you want a more watery lentil curry, you could add some more water. Another thing is, do not add salt until the lentils have been cooked or at least early on, as the curry will stiffen a little. Add all the other ingredients, except the salt and the ground coriander seeds. Add them last. Take the lentil curry away from the stove. In a separate pan, heat some oil and fry cumin, onion and curry leaves until golden brown. Then add the dry red chilis and fry. Split the red chilis before adding them in the curry. Mix these with the lentil curry and serve warm!

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