Daal Curry

Name: Daal Curry
Ingredients: 2 cups channa daal (yellow split peas); 1/4 tsp. turmeric; 4 Tbs. vegetable oil; 1 tsp. black mustard seeds; 6 curry leaves; 2 medium tomatoes; 3 Tbs. fried onions; 1 tsp. crushed garlic; 1/2 tsp. methi leaves; 1 tsp. curry powder; 1/2 tsp. chili powder; 2 tsp. sugar; 1 cup water; 1/2 tsp. garam masala; 1 bunch cilantro, chopped (optional)

15 ingredients

11 steps

Ingredients

2 cups channa daal (yellow split peas)
1/4 tsp. turmeric
4 Tbs. vegetable oil
1 tsp. black mustard seeds
6 curry leaves
2 medium tomatoes
3 Tbs. fried onions
1 tsp. crushed garlic
1/2 tsp. methi leaves
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. sugar
1 cup water
1/2 tsp. garam masala
1 bunch cilantro, chopped (optional)

Directions

1

Wash lentils.
2

Bring plenty of water (six cups) with turmeric to a boil in a large saucepan and cook lentils until overdone and mushy, approximately 15 minutes.
3

In a different saucepan, heat oil on medium heat.
4

Add mustard seeds and curry leaves until seeds start to pop (no more than 30 seconds).
5

Add tomatoes and fry for about three minutes.
6

Add onions, garlic, methi leaves, curry powder, salt, chili powder and sugar.
7

Add mashed lentils and boil for five minutes.
8

Add one cup of water to dilute to curry consistency.
9

Remove from heat and add garam masala.
10

Sprinkle with chopped cilantro before serving.
11

Serve with chapatis, roti or rice.