We call this "double curry" because we use both DIY Balti Curry and Madras Curry (or Keto-In-A-Hurry) simmering sauce. This is a simple, delicious, nourishing meal that pairs perfectly with freshly cooked basmati rice, quinoa, or warm roti/chaptati or naan bread, or any favorite crusty sourdough or whole grain bread.
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Ingredients
- 1 cup red lentils
- 3 cups broth or water
- 1 dollop Ghee original or garlic ghee
- 1 Tbsp DIY Balti Curry ground
- 1/8-1/4 tsp BEST HING EVER
- 1/2 cup onion sweet (Vidalia), finely chopped
- 1 large tomato finely chopped
- 1-2 Tbsp Madras Curry or Keto-In-A-Hurry
- cayenne pepper
- cilantro chopped
- lime juice or lemon juice, freshly squeezed
Ingredients
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Instructions
- Clean and soak lentils 2 hours to overnight. Drain and transfer to a soup pot. Add broth or water. Bring to a boil; reduce heat to low. Cover and cook until lentils are tender, about 10-15 minutes.
- While lentils cook, heat ghee in a skillet. Once hot, add Balti Curry and BEST HING EVER, stirring for several seconds, until darkened (not burnt) and fragrant. Add onion, stirring and cooking another couple of minutes. Add tomato; continue cooking another minute or two.
- When lentils are done, add tomato and onion mixture along with Madras Curry, cayenne pepper and salt as desired. Simmer at a low boil, uncovered (or with a splatter screen), stirring often, until dal has thickened a bit, 5-10 minutes.
- Remove from heat. Adjust seasonings to taste. Stir in cilantro and lime juice to taste. Serve hot with additional ghee and a wedge of lime.
Absolutely love curry dal. The rich blend of spices and the creamy texture of the lentils create an explosion of flavors in every bite. Whether paired with rice or enjoyed with some fresh naan, curry dal is a delicious and nourishing dish that never disappoints.