Masoor dal Curry 😋
Whoa! this was heavenly in taste! and super easy to do.
Cooking Instructions
- 1
Rinse the lentils in cold water until the water runs clear. You can soak lentil till it is needed. this might help it cook fast.
Grind tomatoes. - 2
Add the coconut oil to deep pan. (if using cumin seeds instead of powder, add here). Then add garlic, ginger, and green chillies and cook for 2 minutes.
Add:
1 tsp cumin powder
1/2 tsp coriander
1 tsp turmeric powder
1/2-1 tsp chili powder
1 tsp curry powder (optional)
2 teaspoon garam masala
salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant. - 3
Pour in the vegetable broth. Add in the lentils and the crushed tomatoes and mix well.
(If using water instead of broth it might need a little more salt) - 4
Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened.
- 5
Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
- 6
Finally, stir in the lemon juice and cilantro, and turn off the heat. Serve the curry with rice and/or roti
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