Directions
- 1Dice the onion, garlic, and ginger and fry on a low light for 5 minutes.
- 2Separately fry your coriander, cumin, and mustard seeds for 2 minutes.
- 3Mix the fried seeds together with your dry spices (turmeric, garam masala, chilli powder).
- 4Rinse and add your lentils to the pan.
- 5Mix together and infuse on a medium heat for 3 minutes.
- 6Chop and add your fresh tomatoes to the pan and enough boiling water to cover it.
- 7Add 1 tin of coconut milk.
- 8Leave it to simmer for about 25 minutes, adding a little more water if it starts to dry out.
- 9Top with fresh coriander.
Ingredients
- 1 red onion
- 2 garlic gloves
- 1 thumb ginger
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 Pinch chilli powder
- 1 cup red lentils
- 1 handful cherry tomatoes
- 1 tin coconut milk
- Fresh Coriander
Equipment
pankettle
Tips
- Frying seeds separately intensifies the flavor.
- Add more water if the dal starts to dry out while simmering.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup