How to Cook Tasty Lentil and tomato curry, Indian style

Lentil and tomato curry, Indian style. Intrigued, I googled "makhani," the Indian dish it's based upon, and recognized it as one of the many vegetarian options I've enjoyed at Indian buffets (I generally despise buffets but Indian buffets are a major exception). Cover, and bring to a boil. Then, add peas, vinegar and raisins.

This savory lentil dahl recipe is a vegan stew that is rich, hearty, and delicious, but also super simple and inexpensive to make. Daal Curry - North Indian Style Curried Lentils. Have you ever been told that Punjabis are better built than the average Indian because they include plenty of daal in their daily diet? You can have Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Lentil and tomato curry, Indian style

1. Prepare 1/2 can of lentils.
2. You need 1/2 can of diced tomatoes.
3. It's 1 of small onion, sliced.
4. It's 1 tbs of finely minced ginger.
5. Prepare 1 tbs of finely minced garlic.
6. You need 1 tsp of coriander seeds.
7. Prepare 1/2 tsp of cumin seeds.
8. Prepare 1/2 tsp of yellow mustard seeds.
9. Prepare 1 of bay leaf (optional).
10. Prepare 2 tbs of garam masala powder.
11. It's 2 tbs of cooking cream.
12. It's 1 tsp of sugar (I used coconut sugar).
13. It's 1 tbs of oil (I used coconut).
14. Prepare to taste of Salt and pepper,.

It may just be a myth that they are stronger than the rest of the country, but should you ever meet my friends, Harbhajan. Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. Combine lentils and water, bring to a boil. This tomato dal made in a South Indian style is easy and quick and utterly delicious.

Lentil and tomato curry, Indian style step by step

1. 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..
2. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..
3. Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..
4. 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..
5. Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..
6. Add in cream, then reduce once again to preferred consistency..
7. Remove from heat and serve..

Serve with rice or roti for a quick meal. Pigeon peas, lentils most commonly used in Indian dals, are traditional here, but you can also use pink lentils which are more widely available in supermarkets in the United States. This Indian Coconut Lentil Curry is full of flavor and can either be made in an Instant Pot or on the stove-top. Masoor tadka dal is a delicious Indian lentil curry made with red lentils. Really like the author's writing style.