Ingredients
Daal:
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Red lentil 500 g
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Split green lentil 500 g
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Water 2 l
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Garlic 30 g
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Turmeric powder 10 g
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Red chilli, powder 20 g
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Garam masala, powder 20 g
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Tomato puree 150 g
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Cream 60 ml
Tempering:
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Garlic cloves, sliced 5 pc
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Cumin seeds 5 g
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Peppercorns, red 12 pc
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Curry leaves fresh 12 pc
Preparation
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Daal:
- Wash and pre-soak both lentil verities for about 30 min.
- Dissolve Knorr Professional Chicken Soup Stock in water and simmer the lentils in this stock until cooked.
- Add garlic, spices, tomato puree, cream and Knorr Professional Lime Seasoning cook down slightly until thick and soup like.
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Tempering:
- Heat oil in a frying pan sauté garlic till aromatic then start adding cumin chillies and curry leaves till well fragrant.
- Pour the tempered oil with all spices on to the cooked daal.
- Serve hot with plain rice.
