DHAL CURRY RECIPE | MUGU HIKI RIHA RECIPE #dhalcurry

Rinse red lentils under cold water until water runs clear.

Heat oil in a large pot over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they start to pop, about 1-2 minutes.

Stir in chopped onion, garlic, and ginger; sauté until softened and golden, about 5-7 minutes.

Add chopped tomato and cook until it breaks down, about 3-4 minutes.

Stir in coriander powder, turmeric powder, and chili powder; cook for 1-2 minutes until fragrant.

Add rinsed lentils and vegetable broth; bring to a boil.

Reduce heat to low, cover, and simmer until lentils are tender, about 20-25 minutes.

Stir in coconut milk and simmer for an additional 5-10 minutes.

Add curry leaves and salt; adjust seasoning to taste.

Garnish with chopped cilantro before serving.

Serve hot with rice or bread.

Dietary

Allergens