Soups, stews and legumes recipes

Dahl or red lentil curry

Dahl or red lentil curry

Info.

  • Easy
  • 100 minutes
  • For 6 people
  • 1.2 € / person
  • 252kcal per 100g.

How to make a delicious Dahl or red lentil curry .

Inexpensive and healthy, the Dahl or lentil curry is a great option for a healthy and full of energy meal, comfortable because it can be tuned with the vegetables that you have at home and that you like the most.

This stew is one of those legume recipes that will surprise you, since not everyone knows it, with a little spicy touch (optional) you can enjoy it over white basmati rice or Naan, the Indian bread. A dish for lovers of curry and Indian cuisine, undoubtedly very healthy.

I admit that not everyone likes this type of cuisine, so passionate about aromas and flavors. It is a bit out of the norm for its exotic concept, although at home it has become one more stew, like the traditional lentils with chorizo.

.instagram-follow img{width:100%;height:auto;} @media screen and (min-width: 1000px) {.instagram-follow {display:block;clear:both;float:right;width:50%;margin-left:1em;}}

I tasted this recipe for the first time in a Hindu restaurant near Calle Huertas and when you try it it works magic, an explosion of flavors that impresses. A restaurant where I was going to look for very crunchy and delicious vegetable samosas , which I recommend.

Dahl  is a staple in Indian food. Dahl is the term used in India to define all dried vegetables, as well as the stews that are made with them. The most popular are lentils, which surprise with their wide variety.

India has so many varieties countless Dahl recipes, each region, each state has its own delicious recipes. Some of the famous dahl recipes are Dahl Makhani, Dahl Masoor, Bukhara or Chana , little by little I will be introducing them on the blog. I hope you like it and cheer up with it. Try it and you will be amazed!

Before cooking. Lentils to soak

One of the things I like about red lentils is that they cook so quickly. Unlike their cousins, the more robust brown or green lentils, when cooked, red lentils are made quickly. Although I prefer to soak it so that this stew is made before.

  1. The best thing about red lentils is that they do not need soaking before cooking, although I usually do it to save cooking time. 
  2. We put the lentils in a bowl with cold water and leave them to soak overnight, normally 12 hours.
  3. It is not necessary to add salt at the time of soaking. Do not forget to wash them to remove impurities.
  4. The day after putting them to soak we remove the lentils that are floating in the water, they are usually not suitable for preparing the stew. Drain them and set aside until ready.

Preparation of a dahl or red lentil curry

  1. Heat and vegetable oil in a large saucepan. We can replace the oil with 3 tablespoons of butter. In the saucepan, sauté the garlic and the finely chopped onion, stirring continuously for two or three minutes.
  2. We wash the red pepper and peel the carrots, cut everything into equal square pieces, not very large.
  3. Add to the casserole with the onion and garlic and let it cook over medium low heat for 10 minutes.
  4. Once we have our perfect sofrito, it’s time to add the piece of ginger. I like to incorporate it whole so that it has all its flavor and aroma but can be removed at the end of cooking.
  5. Add the previously hydrated red lentils to the sauce. We mix well with all the ingredients.
  6. We incorporate our spices, turmeric (or curry), garam masala, cumin, raw cinnamon and the spicy touch (optional) of cayenne or ground chili. Mix well for a few seconds.
  7. We add the fresh tomato without skin and chopped into small cubes and the whole canned tomatoes (without the water that the bottle brings), we remove everything to join flavors.
  8. Pour in the vegetable broth (or water) and coconut milk. Mix well, cover and bring to a boil. Season with salt and pepper to taste.

Cooking a dahl or red lentil curry. Final presentation

  1. We wash the orange and grate its skin on the lentils. We make juice with it and add it to the cooking. As you can see there are a lot of flavors in our stew.
  2. Once it starts to boil, stir a couple of times and lower the heat to a minimum. We let it cook about 35 minutes more, until the lentils are tender and well cooked.
  3. When you open the lid to see how the stew is going, what you will see can be very scandalous. As soon as there is no visible liquid, nothing happens, if you stir the stew well you will balance the liquids again and you can continue cooking. If you still think the dahl is very dry, rectify with a little hot water.
  4. We serve the Red Lentil Dahl with a little plain yogurt, a little chopped fresh coriander and a touch of lemon juice. The truth is that it is delicious, and you can give it the spicy touch that you like the most.
  5. We can also lightly toast flatbreads (type pitta, naan, etc.) and accompany them with this exotic bite.

Be sure to enjoy all the lentil recipes you have on the blog. I assure you that you will find a lot of ideas to prepare in a special dinner with a Hindu theme or why not, in your daily menus.

You can see all the step-by-step photos of the red lentil curry recipe  in this album. Do not miss any detail and it will be perfect.

Curiosities about dahl or red lentils

  • This slightly warm dish adds flavor and aroma to this lentil curry. A creamy yellow stew that pairs very well with basmati rice or pilaf.
  • The dhal is served in a sādhya but here it goes straight into a bowl or bowl like traditional lentils.
  • It is an infallible, tasty, full-bodied dish and very adaptable to household tastes. With a surprising result because it is much greater than the effort it takes us.
  • The result is a syrupy recipe, very tasty, nutritious and not heavy to digest, perfect to start the week with a smile.
  • In yummy recipes we are in love with India and its cuisine. The success of Indian cuisine is undoubted and has spread worldwide, such as chicken curries , curried prawns   or meat samosas.  Although we will be publishing more and more, passion for Indian cuisine.

Leave a Reply

Your email address will not be published.