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Red Dal Curry (Red Lentil Curry)
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This Bengali curry dish goes well with rice. The recipe calls for panch phanon - an Indian five spice mixture. You can buy it or make your own as described below - note that Kalunji seeds are also known as onion seed. Find them at any Indian or Arabic market.

Serves: 4

Prep Time:
Cook Time:
Total Time:

East Indian/Chinese Vegetarian-Dairy Main Dish

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Ingredients

1-1/2 cups red lentils
3-1/2 cups water
6 serrano chilies, quartered
1/2 tsp. turmeric
1 tsp. salt
6 tbsp. ghee (substitute vegetable oil)
1 cup finely chopped onions
1 cup diced tomatoes
1 tbsp. freshly grated ginger
1 tbsp. panch phanon mix (equal parts of whole cumin, fennel, fenugreek,mustard, kalunji seeds)
4 small dried red chilies
2 cloves garlic, crushed

Directions

  1. Add washed lentils to medium cooking pot. Add water serrano chilies, turmeric and salt.
  2. Bring carefully to boil then lower heat to medium-low and cook, partially covered for 25 minutes. Cover and cook another 10 minutes. Adjust seasoning as required.
  3. Meanwhile saute onions in 4 tablespoons ghee until nicely browned, about 10 minutes.
  4. Add tomatoes and ginger tot he onion and and continue cooking until the tomatoes soften, about 8-10 minutes, stirring constantly. If the tomato becomes sticky, lower heat.
  5. Add the tomato/onion mixture to the lentils, mix well, and set aside.
  6. Wipe out the frying pan with a dry cloth
  7. Add the remaining ghee and heat over medium high heat.
  8. Add the panch phanon mix to the hot ghee and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry another 15 seconds, until they darken.
  9. Remove from heat, add the garlic and sizzle for about 30 seconds.
  10. Stir this spice/pepper/garlic mixture mixture into the lentil/tomato mixture.
  11. Serve with rice and enjoy!

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