Indian cooking; Indian Lentil Curry
Everyone has favorite dish to eat.
Curry is one of my favorite dishes of all time. They are very easy to make and
tasty. With Japanese curry, it has lots of vegetable in it and you can eat many vegetables in one simple dish.
When I was a kid, curry was #1 dish to eat, and I asked my mother to make it over and over again for dinner. It still is my favorite dish to make or to eat and, I make all kinds of curry now.
When I was in Japan, only curry I knew of was Japanese curry; spicy brown sauce with meat and vegetables over steamy sticky white rice.
Coming over to the states, I have tasted more variety of curry (Indian curry, Thai curry(red curry,yellow curry,green curry,Penang curry),and I like each one of them.
They are all curry, but each flavor is different and consistency of the sauce is different and I enjoy each one of different curry.
The other day, I made Indian curry with lentil and, it was meatless, dish but it was packful of flavor in the dish and our family enjoyed them a lot.
Indian dishes use wide variety of spice and, it is sometimes intimidating,but it is not that complicated. Try Indian lentil curry and see how easy you can make different kinds of curry at your kitchen.
How do you make Indian lentil curry? Here is how.
Indian Lentil Curry..
Ingredients for the Coconut rice
1C Basmati rice
2 1/6C Water
1/2C Unsweetened Coconut milk
Pinch of Ground Cumin
Pinch of Kosher salt
Ingredients for Indian Lentil curry sauce
1/4 White onion sliced
1/8 Red pepper chopped
1/8 Green pepper chopped
1/3C Lentil
4 oz wt Tomato puree
9 oz fl Unsweetened Coconut milk
2 cloves Garlic grated
Pinch of Ginger grated
4 tbs Indian curry paste
1/6 C Brown sugar
1/4C Water
1/4 Lime juiced
1.5 tbs Golden raisin
1/8 C Cilantro chopped
Extra Virgin Olive oil
<Coconut rice>
1. Place 1C Basmati rice in the kitchen sieve, and run cold water and wash the rice
2. Add 1C Basmati rice into sauce pan, and add 2 1/6C water and 1/2 C Unsweetened Coconut Milk,pinch of ground cumin, pinch of kosher salt and stir
** To measure,water, you can measure in 3 batches; 1C water add in, 1/2C water add in, and 2/3C water add in totaling 2 1/6C water in the sauce pan
3. Bring water to boil and stir
4. Put the lid on and lower the heat to medium low and cook for 10 minutes and lower the heat to simmer and cook 5 minutes more
5. After 15 minutes of cooking, fluff the rice with wooden spoon and taste the rice and adjust the seasoning if necessary
<Indian Lentil Curry sauce>
1. In sauce pan, add rinsed 1/3 C lentil and add water to about 1" above,and bring it to boil and lower the heat to medium low,and put the lid on and cook until tender. About 20-25 minutes.
2. Drain the lentil and set it aside
3. In the sauce pan, add Extra virgin olive oil and grate 2 clove of garlic and pinch of ginger grated over the pan and stir
4. When it gets fragrant, to the sauce pan, add 1/4 White onion sliced,1/8 Red pepper chopped,1/8 Green pepper chopped and stir
5. Add 4 tbs of Curry paste and stir
*** My favorite brand of Indian curry paste is "Pataks" with purple lid. You can find them at local grocery store International food aisle
6. Add 4 oz wt tomato puree,9 fl oz of unsweetened Coconut milk (1C +1/8C unsweetened Coconut milk),and stir
7. Add 1/6 C brown sugar,1/4C water,1.5 tbs golden raisins, cooked lentil back in the sauce pan and stir
8. When vegetable gets cooked to tender,sugar is dissolved in the sauce and sauce taste fine, finish the curry sauce by squeezing 1/4 Lime over the sauce pan and stir
9. To plate, scoop up some coconut rice,and pour Indian lentil curry sauce over and garnish it with chopped cilantro leaves
10. Enjoy!
Makes; 3 servings
When I was a kid, curry was #1 dish to eat, and I asked my mother to make it over and over again for dinner. It still is my favorite dish to make or to eat and, I make all kinds of curry now.
When I was in Japan, only curry I knew of was Japanese curry; spicy brown sauce with meat and vegetables over steamy sticky white rice.
Coming over to the states, I have tasted more variety of curry (Indian curry, Thai curry(red curry,yellow curry,green curry,Penang curry),and I like each one of them.
They are all curry, but each flavor is different and consistency of the sauce is different and I enjoy each one of different curry.
The other day, I made Indian curry with lentil and, it was meatless, dish but it was packful of flavor in the dish and our family enjoyed them a lot.
Indian dishes use wide variety of spice and, it is sometimes intimidating,but it is not that complicated. Try Indian lentil curry and see how easy you can make different kinds of curry at your kitchen.
How do you make Indian lentil curry? Here is how.
Indian Lentil Curry..
Ingredients for the Coconut rice
1C Basmati rice
2 1/6C Water
1/2C Unsweetened Coconut milk
Pinch of Ground Cumin
Pinch of Kosher salt
Ingredients for Indian Lentil curry sauce
1/4 White onion sliced
1/8 Red pepper chopped
1/8 Green pepper chopped
1/3C Lentil
4 oz wt Tomato puree
9 oz fl Unsweetened Coconut milk
2 cloves Garlic grated
Pinch of Ginger grated
4 tbs Indian curry paste
1/6 C Brown sugar
1/4C Water
1/4 Lime juiced
1.5 tbs Golden raisin
1/8 C Cilantro chopped
Extra Virgin Olive oil
<Coconut rice>
1. Place 1C Basmati rice in the kitchen sieve, and run cold water and wash the rice
2. Add 1C Basmati rice into sauce pan, and add 2 1/6C water and 1/2 C Unsweetened Coconut Milk,pinch of ground cumin, pinch of kosher salt and stir
** To measure,water, you can measure in 3 batches; 1C water add in, 1/2C water add in, and 2/3C water add in totaling 2 1/6C water in the sauce pan
3. Bring water to boil and stir
4. Put the lid on and lower the heat to medium low and cook for 10 minutes and lower the heat to simmer and cook 5 minutes more
5. After 15 minutes of cooking, fluff the rice with wooden spoon and taste the rice and adjust the seasoning if necessary
<Indian Lentil Curry sauce>
1. In sauce pan, add rinsed 1/3 C lentil and add water to about 1" above,and bring it to boil and lower the heat to medium low,and put the lid on and cook until tender. About 20-25 minutes.
2. Drain the lentil and set it aside
3. In the sauce pan, add Extra virgin olive oil and grate 2 clove of garlic and pinch of ginger grated over the pan and stir
4. When it gets fragrant, to the sauce pan, add 1/4 White onion sliced,1/8 Red pepper chopped,1/8 Green pepper chopped and stir
5. Add 4 tbs of Curry paste and stir
*** My favorite brand of Indian curry paste is "Pataks" with purple lid. You can find them at local grocery store International food aisle
6. Add 4 oz wt tomato puree,9 fl oz of unsweetened Coconut milk (1C +1/8C unsweetened Coconut milk),and stir
7. Add 1/6 C brown sugar,1/4C water,1.5 tbs golden raisins, cooked lentil back in the sauce pan and stir
8. When vegetable gets cooked to tender,sugar is dissolved in the sauce and sauce taste fine, finish the curry sauce by squeezing 1/4 Lime over the sauce pan and stir
9. To plate, scoop up some coconut rice,and pour Indian lentil curry sauce over and garnish it with chopped cilantro leaves
10. Enjoy!
Makes; 3 servings
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