Red lens Daal

Ingredients for Red lens Daal

Instructions for Red lens Daal

To prepare the Red lens Daal recipe, please follow these instructions:

Rinse the lenses thoroughly under running water, put them in a pan and cover with water, so there is water about 1-2 cm higher than the lenses. Add 1 teaspoon of salt to the lentils. Boil the lenses for 20 minutes. Make sure to stir the pot regularly as the lenses easily boil on the bottom. If you should run out of water, add a little along the way, but it is meant that after about 20 minutes the lentils are cooked to a thick porridge where it is not necessary to pour water.

While the lenses boil, a pan is heated to medium high heat. Bring 1 tablespoon of olive oil and sprinkle the onions for about 5 minutes.
Then add casserole, coriander, turmeric, chili pepper, cayenne pepper and red curry paste. The spices are cooked on the forehead and after about 1 minute also garlic and ginger are added.
When it all has 1 minute on the forehead and everything has a color from the spices, add the tomatoes with a teaspoonful of salt. Stir on the pan with medium heat until it has been cooked well. Then add the lemon juice and the mixture simmer slightly on the forehead until the lentils are cooked ready.
Then pour the mixture from the forehead together with the lenses and add salt and pepper to taste.
When the mixture is put on the table you can get freshly chopped coriander and just touch it, it tastes nice and looks nice.

We eat the dish with flat bread, which can be used to eat the dahl. The flatbreads are made of water, whole wheat flour, plain wheat flour and a little salt. Roll them thin and bake them on a very hot forehead without fat.
Others serve the dahl on rice or with raita. It can also be eaten without accessories, as lenses are saturated for a long time.