Cooked - Dahl Recipe | Easy Lentil Daal - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Dahl Recipe | Easy Lentil Daal

6.0

2 tablespoons Oil

1 Onion, chopped

5 garlic cloves, crushed

2 tablespoons Grated ginger

2 teaspoons Curry powder

½ teaspoon Cumin

½ teaspoon Turmeric

Salt to taste

Pepper to taste

1 can (14oz/400g) Tomato sauce/crushed tomatoes

3 cups (720ml) Water

1 can (14oz/400g) Coconut milk

1 cup (190g) Dried lentils

1 teaspoon Garam masala (optional)

2 tablespoons Coriander leaves, chopped *optional

Select all/reset

Rinse the lentil under cold water and set aside.
Heat oil in a large pan/pot.
Add chopped onion and sauté over medium heat, until lightly golden, about 5-6 minutes.
Add crushed garlic, grated ginger, curry powder, cumin and turmeric. Cook for 1-2 minutes.
Add tomato sauce, water, coconut milk, lentils, salt, and pepper. Stir well, bring to a boil, then cover, reduce the heat to low and simmer for 30-40 minutes.
Lentils should be soft and the sauce should be creamy. If too thick, add more water; if too thin, simmer for 10-15 more minutes (with the lid off).
Check the seasoning, if needed add salt/pepper.
Turn the heat off, add chopped coriander and stir.
Serve with rice, naan or as is.

Loading...

Privacy Policy Cookie Policy Terms of Service