Yellow Dal (Lentil) Curry
This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread, dosa, naan/rotti, idli etc. It is split beans and is red/pink in colour, but changes to yellow when cooked.
- 2 cups of masoor dal/lentils
- two pods of garlic, peeled and diced
- one onion, peeled and cut
- 1/2 tbsp of mustard seeds
- 3 tbsp of vegetable oil
- 1/2 tbsp of fennel
- 1/2 tsp of turmeric (haldi) powder
- 2 tbsp of coconut milk (can be substituted with cow milk) -- not a must
- 5 dried red chillies, broken into pieces -- not a must
- ten curry leaves -- not a must
1Wash the dhal well, place it in a pot, add three cups of water and let it boil. When it is 75 percent cooked (this is when the red/pink lentils turn into yellow and it is almost soft), add the garlic. If all water has been absorbed, add more.
2Once the lentils are soft, but not mushy, remove from pan.
3Take another pan, and heat the oil. When it is fully hot, add the mustard seeds.
4The mustard seeds should pop. then add fennel.
6Add curry leaves (you will start feeling the aroma). Stir
7Add red chillies and stir. Chillies should become crispy but not burnt.
8Add turmeric powder and stir.
9Shut the flames and add the mixture to the dal in the second pot. With a big ladle, add some of the dal in the pot to the pan. Enjoy the sizzling. Add that mixture to the dal.
10Boil the dal in low flame; add coconut milk and salt to taste.
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