Ingredients
Daal:
-
Red lentil 500.0 g
-
Split green lentil 500.0 g
-
Water 2.0 l
-
Garlic 30.0 g
-
Turmeric powder 10.0 g
-
Red chilli, powder 20.0 g
-
Garam masala, powder 20.0 g
-
Tomato puree 150.0 g
-
Cream 60.0 ml
Tempering:
-
Garlic cloves, sliced 5.0 pc
-
Cumin seeds 5.0 g
-
Peppercorns, red 12.0 pc
-
Curry leaves fresh 12.0 pc
Preparation
-
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.
-
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.
