Difference between revisions of "Lentil Curry"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Punjabi ([^cC])(.*)\]\]" to "Category:Punjabi cuisine Category:$1$2 Recipes") |
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* a few [[cardamom]] seeds | * a few [[cardamom]] seeds | ||
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# Place the [[lentils]] in a pressure cooker and wash with [[water]] thoroughly. | # Place the [[lentils]] in a pressure cooker and wash with [[water]] thoroughly. | ||
# Drain off the [[water]]. | # Drain off the [[water]]. | ||
Latest revision as of 16:46, 16 July 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
Procedures
- 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.
