Red lentil dal with vegetables
Curries With Bumbi · ♥ 532 likes · 16.3K views · 6 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 l water
- 100 g red lentils
- ⅓ cup frozen green peas
- 1 tsp salt
- potatoes
- 1 whole carrot
- 1 whole ridge gourd
- 1 whole eggplant
Cut the vegetables into long pieces and the firm tomato into long slices.
- 1 whole tomato
Wash and soak the red lentils about 15 minutes, drain, and add to a pot of boiling water.
Add the turmeric and boil the dal on medium-high heat, removing the foam that forms at first.
- 1 tsp turmeric powder
- 4 tbsp oil
Heat 4 tablespoons oil in a pan on medium-high; fry the vegetables one at a time, hardest first. Fry the potatoes golden brown and add them to the dal; fry the carrots a minute and add them.
Cover the dal until it begins to soften. Meanwhile fry the softer vegetables but hold them back so they do not turn to mush.
- 1 tsp grated ginger
- warm water
Add the grated ginger and a little warm water; add warm water a little at a time throughout to keep the dal thick. Cover until the potatoes begin to get tender.
Ginger, water and keeping the dal thick
When the lentils soften, add the softer vegetables, the green peas and the salt (salt added early can keep lentils from getting tender), plus a little warm water; cover until the vegetables are tender and the lentils fully cooked.
- sugar
Add the tomatoes, cover a few more minutes, then add a little sugar and roughly chopped coriander leaves.
- 4 tsp oil
- 1 whole dried red chilli
Heat 4 teaspoons oil in a small pan over medium-low; when hot lower to minimum, add the dried red chilli and half a teaspoon of panch phoron, take off the heat immediately and pour over the dal.
The tempering