Difference between revisions of "Lentil Curry"
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# Serve hot with plain boiled [[rice]] or chapattis. | # Serve hot with plain boiled [[rice]] or chapattis. | ||
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[[Category:Punjabi Vegetarian]] | [[Category:Punjabi Vegetarian]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Lentil Recipes]] | [[Category:Lentil Recipes]] | ||
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[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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[[Category:Toor dal Recipes]] | [[Category:Toor dal Recipes]] | ||
Revision as of 11:16, 31 March 2012
Description
- Ethnicity - Punjabi, North Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 2 medium sized mugs of lentils (toor)
- 4 and 1 third mugs of water
- 1 teaspoon of ground turmeric (haldi)
- 1freshly chopped tomato
- 2 teaspoons cumin
- a few cardamom seeds
Directions
- Place the lentils in a pressure cooker and wash with water thoroughly.
- Drain off the water.
- Pour in the approx four mugs of water in with the lentils.
- Put in the turmeric, cumin, tomato and cardamom seeds.
- Put on the cooker on medium to high heat.
- Wait until pressure cooker has given two whistles then remove from heat.
- Let the pressure escape from the pressure cooker open and stir and then stir.
- Dahl should be very soft but lentils should be showing slightly.
- If using a normal pot wait until dahl is thick
- Serve hot with plain boiled rice or chapattis.
