Red Lenil and Tomato Dhall |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is one of my family's favorite dhall recipes. Indian food is favorite in our house and we believe every Indian meal should include dhall. :) Serve this with some rice and Indian bread like naan or pooris for a yummy meal. Ingredients:
250 g red lentils |
1 teaspoon salt |
1 tablespoon madras curry powder |
400 g canned whole tomatoes |
1 onion, roughly chopped |
2 1/2 cups water |
1 -2 garlic clove, crushed |
1 teaspoon black mustard seeds |
1 teaspoon ginger, raw |
2 tablespoons sesame oil |
1/3 cup coconut milk (if you want your curry a little milder you can add more coconut milk) |
Directions:
1. Combine in pan lentils, salt, madras curry powder, undrained chopped tomatoes, onion and water.
2. Bring to boil, reduce heat, cover, simmer 50-60 minutes, or until lentils are tender.
3. Pour mixture, coconut milk, and raw ginger into blender, blend on medium speed 30 seconds.
4. Heat oil in a pan and stir in the black mustard seed. Cook 1-2 minutes, add garlic and then cook an additional 1-2 minutes.
5. Combine garlic and black mustard seed with blended mixture and serve.
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