Brown lentil curry also known as brown lentil dahl is an athentic indian lentil curry that is so easy to make with minimum ingredients and maximum flavor.
Start by washing the brown lentils thoroughly under running water to remove any dirt or debris.
Place the washed lentils in a large bowl and cover them with enough water.
Allow the lentils to soak for 2 to 3 hours. This soaking process will help speed up the cooking time and give your lentils a creamier texture.
Make the Brown Lentil Curry
In a large pot, add the soaked whole masoor along with the required amount of water (or vegetable stock for added flavor).
Also, add ginger paste, salt, red chili powder, turmeric powder, and garam masala to the pot.
Stir the ingredients in the pot and bring the mixture to a boil over high heat.
Once it starts boiling, reduce the heat to medium-low and cover the pot with a lid.
Allow the lentils to simmer for about 25 to 30 minutes or until they are tender. Be sure to adjust the salt according to your taste.
Prepare the Tarka (Tempering)
While the lentils are cooking, prepare the tarka (tempering) in a separate frying pan.
Heat some oil in the frying pan over medium heat.
Add chopped garlic to the hot oil and sauté until it turns golden. Make sure to use fresh garlic for the best flavor.
Add freshly sliced chilies and cumin seeds to the pan and continue to sauté for another 30-40 seconds.
Once the garlic is golden brown and aromatic, remove the frying pan from heat.
Temper the Lentils (Dal Tadka)
Once the lentils in the main pot are cooked to your desired consistency, carefully add the prepared tarka (garlic, chilies, and cumin seeds) to the lentil mixture. This process is known as "tadka" and is a traditional Indian way of tempering the lentils.
Garnish and Serve
Before serving, garnish the lentils with a drizzle of coconut cream for richness, some fresh cilantro leaves for freshness, and additional chilies if you prefer extra heat.
Serve your delicious brown lentil dahl with naan bread or steamed white rice for a complete and satisfying meal.
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Notes
Here are a few important points I keep in mind:
Soaking time:It's best to soak lentils in water for 2-3 hours. Also, the exact soaking time depends on the temperature, the warmer it is, the shorter the soaking time.
A portion of water and lentils:Place one portion of the lentils in a glass, porcelain, or ceramic vessel with three times the amount of water to soak the lentils.
You can use the soaking water or fresh water for cooking!
Pot size: Choose a large enough pot. Lentils tend to foam up when cooked. Therefore, water and lentils should not fill the pot more than two thirds.
Temperature: You shouldn't boil lentils over boiling water; instead, they should just simmer. So choose a lower stove setting and keep an eye on the lenses.