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Carol's Dal Curry

What you need: 

vegetable oil, to coat pan
1 large yellow onion, chopped
1 bunch cilantro, washed and well chopped
1 large tomato
2 cups lentils, stones picked out and boiled until soft
1 (14 ounce) can coconut milk
1 (15 ounce) can tomato sauce
1 teaspoon fresh ginger, minced
1 1/2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1/4 teaspoon cayenne
dash ground cloves
salt, to taste

What you do: 

1. Cover bottom of saucepan with vegetable oil. Fry onion about 5 minutes.
2. Add cilantro and continue frying over medium heat, until onion is golden.
3. Add tomato and let it get a little soft. Add rest of ingredients, including spices, and let simmer for about 30 minutes.
This is really tasty atop a bed of basmati rice.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I really appreciate this recipe. I make my own version of a simple (and amazingly good) channa masala on a regular basis but have wanted to branch out to a dal recipe.

I love that this recipe is so flexible and you can add spices based on what you have. I used garlic along with the onions, ginger powder instead of fresh ginger, no cilantro, chili powder instead of cayenne, whole cloves instead of ground cloves and it was amazing.

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Easy and tasty!  I pretty much followed the measurements given.  I used red lentils as that was what I had.  The can of coconut milk I used was 13.5 oz.  I used 2 of the small 8 oz tomato sauce cans, for a total of 16 oz tomato sauce.  Next time, I'd add a little more heat/cayenne and fresh ginger.  I may also toy with the other spices a bit.  I might add another tomato, as well.  For this being such an easy recipe, I think it's quite good and open to some variation.

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