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Double Curry Dal with BEST HING EVER
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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Servings
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
Servings
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
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Rating: 0
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Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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