Bengali Red Dal Curry

Ready in 1 hour
3 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Bengali Red Dal Curry"

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If you do not serve this over rice, it is good for South Beach Phase 1. If you serve it over brown rice, it works for Phase 2. Very flavorful and satisfying!


Ingredients

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First Group Ingredients
3/4 cup Red lentils
1.75 cups water
3 serrano chilies; quartered
1/8 teaspoon Turmeric
3/4 teaspoon Salt
Second Group Ingredients
1 Tbs Vegetable oil
1/2 cup Onion; minced
1/2 cup Chopped Tomatoes
1/2 Tbs fresh ginger
Third Group Ingredients
1 Tbs Vegetable oil
1/2 Tbs panchphoran
2 dried red peppers
2 cloves garlic; minced

Original recipe makes 0

 

Preparation

1 Rinse lentils, add water, serranos, turmeric, salt. Bring to boil, then partially cover and simmer 25 mins. Cover and cook another 10 mins.

2 Meanwhile cook onions in 1 T oil until golden-brown, about 10 mins. Add tomatoes and ginger and cook till tomatoes turn to mush, abt 8 mins. Stir constantly, turbning heat to low if necessary to prevent sticking. Add this mush to lentils.

3 Rinse frying pan and dry. Add remaining 1 T oil and heat it over med-high heat. When oil is hot, add panchphoran and heat till seeds begin to pop (15 seconds). Add red peppers and fry another 15 seconds, till they turn a little darker. Turn off heat, add garlic and let sizzle for 30 seconds. Stir this mixture into the lentils and then serve the whole thing over rice.

Credits

Added on Award Medal
Calories Per Serving: 664 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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