CREAMY RED LENTIL DAL

CREAMY RED LENTIL DAL

In the Largest Soup Pot ADD VEGETABLE OIL to coat the bottom of the pot

Add 1 finely chopped LARGE SWEET ONION

Saute about 5 minutes

Add

2 ½ TSP GINGER PASTE

1 TBSP MINCED GARLIC

Saute 5 minutes or until well cooked

Add small amounts of water

to deglaze the pan & allow the mixture to cook thoroughly

Add

1 TSP BROWN MUSTARD SEEDS

1 TSP YELLOW MUSTARD SEEDS

8 CURRY LEAVES

Allow the spices to heat and release their scent

Add a small amount of water plus

1 ½ TSP GROUND CORIANDER

½ TSP GROUND TURMERIC

1 ¼ TSP GROUND CUMIN

1 ¼ TSP SMOKED PAPRIKA

3 TSP CURRY POWDER

1 TSP MASALA BIRYANI POWDER

2 FINGERLING CHILIS

Cook well, adding water until well mixed and the scent is released.

Add at least 4 cups of water

and 1 CUP rinsed SPLIT RED LENTILS

As this cooks you will need to add more water

based on how thin or thick you want the soup to be.

After about 30 minutes,

ADD one CAN of PETITE DICED TOMATOES

Cook additional 15 minutes and add

1 CAN of COCONUT MILK and

2 TSP SALT

Simmer another 15 minutes adding water if necessary.