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.