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Step-by-Step Guide to Make Perfect Tadka dal/lentil curry

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Tadka dal/lentil curry

Before you jump to Tadka dal/lentil curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

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Changing light bulbs is actually as good a place to start as any. This will go beyond the kitchen, but that is okay. You need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost somewhat more initially, but they last ten times longer, and use much less electricity. Utilizing these longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. It goes further than just exchanging the lights, though; turning off lights that aren't needed is definitely another good thing to do. In the kitchen is where you'll usually find members of a family, and often the lights may not be turned off until the last person goes to bed. This additionally happens in the rest of the house, but we're trying to save money in the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off when you don't need them.

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We hope you got benefit from reading it, now let's go back to tadka dal/lentil curry recipe. To make tadka dal/lentil curry you need 9 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Tadka dal/lentil curry:

  1. Prepare 2 cups of lentil.
  2. Take 1 of whole garlic.
  3. Provide to taste of Salt.
  4. Prepare of Cooking oil.
  5. Get 1 tbs of ghee.
  6. You need of Fenegreek seeds.
  7. Prepare of Corriander.
  8. Take 1/2 tsp of tumeric (add slightly more for extra colour).
  9. Use 1 of large onion.

Instructions to make Tadka dal/lentil curry:

  1. Soak the lentils with hot water approx half hour, add 1 tbs salt when soaking.
  2. Crush the whole garlic in a mortar, cut the onion thinly.
  3. Put about 4-5 tsb oil in a pot add fenugree seeds & 2 bay leaves & stir for few sec. Keep some garlic aside for later and add in the rest and saute until brown. add the onion and saute until onion is lightly brown.
  4. Put salt as desired and cover with lid & simmer for few min.
  5. Put tumeric in and stir so lentils are soft and slightly mashed. Keep simmer until fully cooked.
  6. Add 1pint (1 3/4 cup) of water (add more or less depending on thickness to taste).
  7. Cover with lid (leave bit of gap) and cook on full heat for 10 minutes.
  8. On a seperate pan, heat 1tbs ghee and add the remaining garlic to fry until nicely brown. Once done, mix it into the curry and give it a good mix then garnish with coriander.

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