Dal Curry

During my travel I did not only meet new people but also got to know new dishes the people I met were cooking. To keep track of them I’ll post some recipes every now and then.

Maybe guidelines would be a more appropriate word as there are usually no exact recipes. Instead the list of ingredients varies based on what’s available or what the daily mood is. Thus some basic cooking skills and common sense are necessary if you’d like to cook one of the dishes.

One of my favourites is Dal Curry (Indian) introduced by Hiro. It can be cooked mild or burning hot and due to the high level of protein in the lentils goes well without meat.

Yellow Lentils (split)
Onion (sliced)
Tomato (chopped)
Rice (white or brown)
Carrot (small pieces,optional)
Potato (small pieces, optional)

Cumin Seed
Curry Powder
Garam Masala (optional)
Soy Sauce (optional)
Ginger (optional)

Start by preparing the rice as it usually takes the longest. Do the potatoes next if you use them. Chop the rest of the veggies and then get a fry pan and heat up some butter. Add the cummin seeds and stir them for roughly half a minute until they get brown. Now add the onions and ginger and fry them for a couple of minutes. Next come theĀ  tomatoes, carrots and lentils, stir them for another 2-3 minutes.

Fill the pan with water so that the other ingredients are just covered. Don’t put in too much unless you are aiming for curry soup. Add curry powder, salt and pepper. Leave it for at least 15 minutes on small/medium heat. After that you can add butter, soy sauce and garam masala.

Recommended drink: A strong red wine.


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