Cooking and Tips

Welcome to the gourmet Indian recipe series. Today is the spicy dish, the eyes, mouth and forehead water and sweating with excitement, the Bengali red Dal Curry has.

Ingredients: 1 1/2 cups red lenses, 3 1/2 cups of water, 6 Serrano chili (or 3 fruit) either whole or in slices cut into quarters, 1 / 4 TEASPOON turmeric, taste, 1 1/2 tsp salt, 4 El ghee butter or Pflanzenoel1 of cup chopped onion, 1 Cup chopped tomatoes, 1 tablespoon of grated fresh ginger, 2 El ghee or vegetable oil, 1 tablespoon Panch Phanon mix, 4 small dried red peppers 1-3 cloves of garlic

Method:

1. Rinse lenses add water, Serrano Chili, turmeric and salt.

2. Bring to boil and cook partially covered in low to medium-high heat for 25 minutes carefully.

3) Cover and cook another 10 minutes. Adjust the salt.

(4) While lentils are cooking, you stirring constantly cooking onions in a pan in the oil until they are golden brown (about 10 minutes).

5. Add tomatoes and ginger and continue cooking until the tomatoes cutting in a delicious and fragrant pulp (about 8 minutes.)

6. Stir constantly, so stick tomato mixture not. Turn heat to low demand.

7. Scrape the pulp in the lenses and so is he in. Let sit lenses while you make the spiced oil.

8. Make a quick rinse of the Pan without SOAP, and dry thoroughly.

9. Add the remaining 2 tablespoons oil and heat over medium-high heat. When oil is hot, add Panch Phanon mix and heat, until the seeds start to pop, about 15 seconds.

(10) Add you red chili and roast for 15 seconds, until you turn a little darker.

11. Turn heat and add the crushed garlic and FRY for about 30 seconds you. Stir this mixture in the lens/tomato mixture and serve with rice. Adjust the salt.
BON GOOD...

Chris Jacob is a connoisseur of fine food and wine and believes that that should have access to all the great flavors which is world and the world, why he has revealed secrets for gourmet Indian recipes, which otherwise say no one ready is. (Indian gourmet recipes - Bengali red Dal Curry)