This Dhal Curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, chilies, and spices. Heat level can be adjusted according to taste.
- 2 tbsp butter (28g)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion (sliced)
- 4 jalapeno peppers (seeded and sliced)
- 3 tomatoes (cubed)
HOW TO MAKE IT:
Rinse and drain dhal.
Place dhal in a medium sized pot with ginger, garlic, dried chilies, curry leaves, ground turmeric, and 2 cups (480ml) water. Bring to a boil.
Season with salt, reduce heat and let it simmer for about 20 minutes until dhal is soft.
Remove from heat. Using a blender, pulse several times to desired consistency.
In a fry pan, heat butter. Add mustard seeds. When it crackles, add cumin seeds and onion. Fry until onion is slightly brown, about 3 minutes.
Add jalapeno peppers and tomatoes. Cook for 2 to 3 minutes.
Transfer fried ingredients to the pot with cooked dhal. Place pot back onto stove and cook for 5 minutes. Turn off heat.
- Serve hot with roti or rice.
Another way of preparing dhal curry 🙂 try it and enjoy!!