Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, lentil and tomato curry, indian style. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
South Indian Style Rasam Vada Recipe. Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. This coconut lentil curry recipe is ridiculously simple to make.
Lentil and tomato curry, Indian style is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Lentil and tomato curry, Indian style is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have lentil and tomato curry, indian style using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lentil and tomato curry, Indian style:
- Get 1/2 can lentils
- Make ready 1/2 can diced tomatoes
- Get 1 small onion, sliced
- Take 1 tbs finely minced ginger
- Make ready 1 tbs finely minced garlic
- Get 1 tsp coriander seeds
- Prepare 1/2 tsp cumin seeds
- Take 1/2 tsp yellow mustard seeds
- Take 1 bay leaf (optional)
- Take 2 tbs garam masala powder
- Take 2 tbs cooking cream
- Take 1 tsp sugar (I used coconut sugar)
- Make ready 1 tbs oil (I used coconut)
- Prepare to taste Salt and pepper,
Then, add peas, vinegar and raisins. Mix the lentil and tomato mixture well - it should have a nice soupy consistency that is not too thin or too thick. Serve your red lentil masoor dal with steamed white rice, as is traditional in Indian cuisine, or, as the author suggests, as a soup with some hot buttered toast for a light meal. This is a basic dal (Indian lentil soup) recipe that my mom always makes.
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.
You can substitute different vegetables and greens and follow similar procedure. Gave it a sweeter flavor so added a teaspoon of curry powder tsp of garam marsala berebere spice and a half teaspoon salt. Late summer recipes are my favorite. See, on the one hand, you've still got all kinds of delicious summer produce So whereas baingain bharta roasts the eggplant until it falls apart, I opted to sauté my eggplant and then simmer it up with lentils and tomatoes. Indian Pulses - Here is quick deconstructed guide that explains some of the common lentils, beans My favorite version of this is the spinach dal, made with lots of garlic, spinach and tomatoes!
So that is going to wrap this up with this exceptional food lentil and tomato curry, indian style recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
