Dal curry?? Mmmm!! Like a routine in life, at least once a week and that's why a couple of recipes I've already shared (ney/ghee sambar). Basically, dal curry showcases lentils cooked with spices and veggies. Indeed, various types of lentils though the common ones are the yellow dhal or masoor dhal. Then again, says at all, it gets boring when you make the same type every week. Of course you can opt for different types of veggies and spices, here we have the dal curry with green peas, coconut milk and ghee.
1 cup pachai payaru/green moong dal - soak for 3 hours and drain off water.
5 garlic - remove skin
5 shallots - remove skin
1/2 inch ginger - sliced
1 tsp turmeric powder
1 tomato - sliced thinly
1 tbsp plain curry powder
1/2 cup coconut milk/cream
Salt for taste
1 1/2 tbsp ghee/butter/oil
1 tsp cumin seeds
2-3 dried red chillies - snipped to tiny pieces
2-3 sprigs curry leaves
Add dal, garlic, shallots, ginger, turmeric powder and 1/2 liter of water into a pot.
Simmer till dal is half cooked.
Add tomato, curry powder and season with salt.
Continue to simmer to soften dal.
Pour coconut milk, stir, just heat through and remove from heat.
Temper cumin, dried chillies and curry leaves in ghee.
Pour over dal and stir.
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