It is creamy and comforting and will leave you feeling satisfied and healthy. Learning how to cook with lentils is a wonderful tool in your culinary arsenal because of how healthy they are. Dal with rice or roti is among the most nourishing meals you can eat. But this dish can also be eaten by itself, like a soup, and it's delicious that way. Curry leaves. These add great flavor. If you absolutely can't find them, use 2 tablespoons of cilantro and add it at the same time as you would the curry leaves. Garlic and ginger: This is a sauce of vinegar and garlic, so the garlic is quite key here. Add lots of it, at least six to eight cloves, crushed into a paste. As ginger is also present in this recipe you can use a ginger garlic paste if you have that around, but add at least 3-4 more cloves of garlic on top of it.

I make this with the curry powder I shared with you yesterday. A big advantage of having premade, flavorful spice mixes on hand is that you can really cut down on cooking time while keeping all of the flavor and complexity in your dishes. In later years, this cuisine would absorb influences from the Portuguese, who arrived here in the 16th century and built a relationship with Thailand based on diplomacy and trade (did you know Thailand was one of a handful of Asian nations that were never colonized by Europeans, even as more powerful nations like China and India were).Brown rice or white basmati rice. Drizzled simply over some rice this curry is divine and a wholesome meal. Use yellow lentils, or toor dal. These work best in traditional Indian lentil recipes because they have a neutral flavor and a texture that becomes soft and creamy when cooked. As a result you get a smooth consistency where the water and lentils do not separate after cooking.

One of my favorite curries to make in a hurry is this dazzlingly flavorful and utterly simple Mushroom Spinach Curry. It needs a handful of ingredients, is super-nutritious, and tastes great served simply with rice.Baby spinach or regular spinach (fresh or frozen. If using baby spinach no need to chop, but if using the larger spinach leaves chop them coarsely) There is a lot of garlic in this recipe because I love garlic in spicy Indian curries like this one. I add about five to six garlic cloves, crushed and sliced, when I saute the onions. Then more garlic goes in when I add a tablespoon of ginger garlic paste to the pot after the onions have browned. The garam masala (you can use storebought although I strongly recommend making this garam masala recipe I just shared with you) adds so much flavor to this curry, with spicy, lemony and fruity notes.

Open a can of beans or lentils and add it to this recipe for a protein hit. Or add cubed, air-fried tofu. If you love my easy vegetable curry that is ready in one pot in no time at all, or this vegan Indian curry with vegan meat, you will also love this 20-minute curry. It needs very little prep and tastes mindblowingly good.

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Curry leaves(optional). Although you can skip these if you cannot find them, I recommend them highly in this curry as they add amazing flavor. The recipe has nine grams of protein and seven grams of fiber in a single serving, making it one of the healthiest foods you can eat. What's not to love? Why you will love this dal recipe You don't need a vegetable side here but if you want you can serve a yummy potato dish like Jeera Aloo or Bombay Potatoes.