My hubby and I love trying food from different countries. We wanted our son to inherit this love for new flavors, so we decided to always try to cook different foods. This curry is not spicy (so both my son and I can eat it) and, as some Indian colleagues of my hubby told him, it is actually called Dal.
This recipe comes from a website but it has had some major tweaks. We usually eat it with some Turkish bread but you can go more traditional and eat it with some chapati (hubby and I still need to learn how to make those).
Red lentil curry (Indian Dal)
Ideal for: lunch/dinner
Did the original recipe need tweaks?: Yes
Servings: around 8 servings
Level of difficulty: Medium
Total preparation time: 60-75 minutes
Ingredients:
Oil
3 tablespoons fresh chopped ginger
2 chopped garlic cloves
8 sliced scallions (green and white parts separated)
5 russet potatoes, peeled and cut in cubes
5 medium carrots
1 tablespoon curry
1 tablespoon turmeric
2 cups red lentils
5 cups fresh vegetable or chicken broth
2 chopped tomatoes
Salt and pepper to taste
1 1/2 cups chickpeas (cooked)
Instructions:
Add some oil to a pot. Add the white parts of the scallions, ginger and tomatoes. Stir and leave cooking for 2-3 minutes.
Add the garlic, curry, turmeric, salt and pepper. Stir and leave cooking for 2 minutes.
Add the carrots and potatoes. Stir and leave cooking for 3 minutes.
Add the red lentils and stir.
Add the broth and stir.
Let the curry cook for 30 minutes or until potatoes and carrots are soft (Important: stir the curry every 5 minutes while it is cooking).
Add the chickpeas and the green parts of the scallions. Leave cooking for 5 minutes.
Serve
Note: As the kidneys of young children cannot cope with high amounts of salt, I always recommend to use a homemade broth instead of a commercial broth made from bouillon cubes. Likewise, when seasoning the curry, try to use as little salt as possible.
Link to original recipe:
Enjoy!
Comments