53 lines
1.1 KiB
Markdown
53 lines
1.1 KiB
Markdown
---
|
|
id: FBG5TmrRHn1mWom5
|
|
title: Red Curry Masoor Dal
|
|
desc: ''
|
|
updated: 1626310512266
|
|
created: 1626310512266
|
|
---
|
|
|
|
|
|
* Servings: 6
|
|
* Calories:
|
|
* Protein:
|
|
* Fiber:
|
|
|
|
|
|
## Ingredients
|
|
|
|
Red curry dal:
|
|
|
|
* 1 Tbsp canola oil
|
|
* 3 red onions
|
|
* 6 cloves garlic, minced
|
|
* 1 tsp cumin seeds
|
|
* 1 Tbsp (?) grated ginger
|
|
* 2 Tbsp curry powder
|
|
* 300g split masoor dal, rinsed
|
|
* 4.5 cups water
|
|
|
|
Tempering:
|
|
|
|
* 3 Tbsp canola oil
|
|
* 6 cloves of garlic, sliced thinly
|
|
* 1.5 tsp cumin seeds
|
|
* 2 tsp kashmiri chili powder
|
|
|
|
## Instructions
|
|
|
|
* Add oil to a pot and heat up.
|
|
* Add onions, garlic, cumin seeds, and grated ginger to the pot. Sautee until onions are cooked.
|
|
* Add curry powder to the pot and cook for about 2 minutes.
|
|
* Add the masoor dal and water to the pot, bring to a boil. Salt to taste.
|
|
* Cover, and cook for 10 minutes.
|
|
* Uncover, cook for 5 more minutes.
|
|
* In a small saucepot, heat up the oil for tempering.
|
|
* Add garlic, cumin, and chili powder to the oil, cook for a minute. This burns easily, stir non-stop and take off immediately.
|
|
* Pour the oil into the pot and mix.
|
|
|
|
## Notes
|
|
|
|
Serve over rice.
|
|
|
|
Lower the covered cooking time for lentils to keep them firm if desired.
|