Hello beautiful foodies! I prepared a lentil curry for our lunch today. I am using Mansoor dal this time as it is easy to cook. Lentils is always available in my pantry, as I considered it a rescuer in times that I run out of ideas what to cook everyday or I run out of fresh veggies in our fridge.
This curry is simple yet delicious and full of nutrients. So let's get started.
Lentils (orange) 1cup
Onion 2 medium
Ginger garlic paste 1tbspn
Tomato 1 big
Cumin seeds 1tspn coarse
Mustard seeds 1tspn
Curry leaves 1 sprig
Chili 2pcs.
Chili powder 1/2 tspn
Coriander powder 1tbspn
Garam masala powder 1/4 tspn
Turmeric powder 1/2 tspn
Olive oil or any kind of oil
Boil lentils till soft
Meanwhile, heat oil in a pan. Splutter mustard & cumin seeds. If splutters, it is the time to add the onions, curry leaves and chili
Saute onions for 3min.
Add in ginger garlic paste, saute till the raw smell is gone.
Add in tomatoes. Put to lid, cook in a low fire.
Mix occasionally.
The tomato is well cooked.
Add in coriander, chili, garam masala powders and salt.
Mix. Cooked masalas till raw smell is gone.
Pour in boiled lentils. Stir. You may add water approximately 1cup
Simmer for 10 Min.
Add in coriander leaves. The curry is ready.
Note:
Olive oil or Seasame oil adds more flavour to the curry, however if not available you can use any oil.
Wait till the mustard seeds splutter. It should be splutter in order to release the flavour of mustards.
