Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lentil and tomato curry, indian style. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes). Other lentils can be used as well - see notes for directions and notes on other lentil types. Dal Spices- Dal is made with far less spices than most Indian curries!
Lentil and tomato curry, Indian style is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Lentil and tomato curry, Indian style is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook lentil and tomato curry, indian style using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lentil and tomato curry, Indian style:
- Make ready 1/2 can lentils
- Get 1/2 can diced tomatoes
- Make ready 1 small onion, sliced
- Get 1 tbs finely minced ginger
- Prepare 1 tbs finely minced garlic
- Prepare 1 tsp coriander seeds
- Take 1/2 tsp cumin seeds
- Prepare 1/2 tsp yellow mustard seeds
- Prepare 1 bay leaf (optional)
- Get 2 tbs garam masala powder
- Take 2 tbs cooking cream
- Make ready 1 tsp sugar (I used coconut sugar)
- Get 1 tbs oil (I used coconut)
- Get to taste Salt and pepper,
In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger. Through my research, I learned that makhani is often served with black lentils (dal makhani), so I decided to add lentils for substance and give the recipe name a makeover: Tomato and Lentil Curry.
Steps to make Lentil and tomato curry, Indian style:
- In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so.
- Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger.
- Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics.
- Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste.
- Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid).
- Add in cream, then reduce once again to preferred consistency.
- Remove from heat and serve.
While it's certainly an improvement, I'm not sure any name could represent this bold and spicy, hearty dish in its full glory. This Indian cauliflower, lentil and tomato curry is healthy, delicious, easy and so flavourful. Cauliflower or gobi is widely used in Indian cooking. Cauliflower by itself is quite bland but acts like a sponge. It soaks up all the aromatic flavours of the many spices along with onions, chilli, ginger and garlic.
So that’s going to wrap this up for this special food lentil and tomato curry, indian style recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
