Red Lentil Curry
June 26, 2019
Vegetable Biryani (Tehri)
July 2, 2019 DAL MAKHANI
(Lentils)
INGREDIENTS
- 1/4 cup dry kidney beans
- Five cups of water salt to taste
- Two tablespoons vegetable oil
- One tablespoon cumin seeds
- Two tablespoons ground coriander
- 1/4 cup butter
- Four cardamoms pods
- 1 cinnamon stick, broken
- Four bay leaves 6 whole cloves
- One 1/2 tablespoons ginger paste
- 1 1/2 tablespoons garlic paste
- 1/2 cup cream
- 1/2 teaspoon ground turmeric
- One pinch cayenne pepper, or more to taste
- One cup canned tomato puree, or more to taste
- One tablespoon chili powder
- Two tablespoons dried fenu greek leaves
DIRECTIONS
In a big bowl, place lentils and kidney beans; cover with plenty of water. Soak for a min of two hours or
overnight. Drain.
Cook lentils, kidney beans, 5 cups of water, and salt until smooth in a pan over medium heat, occasionally stirring about 1 hour. Remove and set apart from the heat. Keep lentils, kidney beans in the container along with any surplus water for cooking.
Heat Sona Sikka vegetable oil over medium-high heat in a frying pan. Cook cumin seeds in warm oil for 1 to 2 minutes until they start popping. Add cardamom pods, bay leaves, cinnamon stick, and cloves; cook until bay leaves turn brown, about one minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
Mix tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
Stir lentils, kidney beans, and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, occasionally stirring about 45 minutes. Add cream and cook until heated through 2 to 4 minutes.
Cook lentils, kidney beans, 5 cups of water, and salt until smooth in a pan over medium heat, occasionally stirring about 1 hour. Remove and set apart from the heat. Keep lentils, kidney beans in the container along with any surplus water for cooking.
Heat Sona Sikka vegetable oil over medium-high heat in a frying pan. Cook cumin seeds in warm oil for 1 to 2 minutes until they start popping. Add cardamom pods, bay leaves, cinnamon stick, and cloves; cook until bay leaves turn brown, about one minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
Mix tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
Stir lentils, kidney beans, and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, occasionally stirring about 45 minutes. Add cream and cook until heated through 2 to 4 minutes.