Dal Makhani
July 1, 2019 INDIAN RED LENTIL DAL
(MASOOR DAL TADKA)
INGREDIENTS
- One teaspoon ground cumin
- One teaspoon chili powder
- One teaspoon salt
- One teaspoon white sugar
- One teaspoon minced garlic
- Two cups red lentils
- One large onion, diced
- One tablespoon vegetable oil
- Two tablespoons curry paste
- One tablespoon curry powder
- One teaspoon minced fresh ginger
- One (14.25 ounce) can tomato puree
- One teaspoon ground turmeric
DIRECTIONS
STEP 1
In cold water wash the lentils until the water runs clear. Place lentils in a pot with sufficient water to cover; Bring to a boil, place a cover on a pan, decrease the heat to medium-low, and cook for 15 to 20 mins, adding water during cooking to maintain it covered. Drain.
STEP 2
Heat Sona Sikka vegetable oil over medium heat in a big skillet; boil and stir onions in warm oil for about 20 minutes until they are brown.
In cold water wash the lentils until the water runs clear. Place lentils in a pot with sufficient water to cover; Bring to a boil, place a cover on a pan, decrease the heat to medium-low, and cook for 15 to 20 mins, adding water during cooking to maintain it covered. Drain.
STEP 2
Heat Sona Sikka vegetable oil over medium heat in a big skillet; boil and stir onions in warm oil for about 20 minutes until they are brown.
STEP 3
Mix curry powder, curry paste, turmeric, salt, sugar, cumin, chili powder, garlic, and ginger in a large bowl; Mix into the onions. Increase high heat and cook, continually stirring, until fragrant, 1 to 2 minutes.
STEP 4
Mix the tomato puree, remove from heat and stir into the lentils.
Mix curry powder, curry paste, turmeric, salt, sugar, cumin, chili powder, garlic, and ginger in a large bowl; Mix into the onions. Increase high heat and cook, continually stirring, until fragrant, 1 to 2 minutes.
STEP 4
Mix the tomato puree, remove from heat and stir into the lentils.