Dhal Curry

• Produce

  • 2 Chilies, dried
  • 2 cloves Garlic
  • 1 inch Ginger
  • 4 Jalapeno peppers
  • 1 Onion
  • 3 Tomatoes

• Baking & Spices

  • 1 tsp Mustard seeds
  • 1 Salt
  • 1/4 tsp Turmeric, ground

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 2 tbsp Butter

• Frozen

  • 1 sprig Curry, leaf

• Other

  • 1 cup Dhal

Found on rotinrice.com

Description

Directions

• Rinse and drain dhal.
• Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, turmeric, and 2 cups (480ml) water. Bring to a boil. Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
• Remove from heat. Using an immersion blender, pulse several times to desired consistency.
• In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onions. Fry till onions are slightly brown, about 3 minutes.
• Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
• Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
• Serve hot with roti or rice.

Nutrition