A Dal Curry This Weekend
Saturday morning found me looking at the untested curry recipes to find a curry to make this weekend. A masoor dal recipe caught my eye. The recipe was only recently published on the Curry Focus website.
I like dals because they are usually easy to make and are tasty. Masoor dal uses red lentils and there are always red lentils in my kitchen cupboard.
As usual, I had most of the ingredients needed for the recipe. All I had to buy were the vegetable stock and the fresh coriander (cilantro).
Preparing the ingredients on Sunday afternoon was a piece of cake. It doesn’t take long to measure out the spices and to prepare the onion, ginger and garlic.
Making the Masoor Dal Curry
Making the masoor dal curry was easy, easy, easy.
I only added 3 cups of the vegetable stock during the cooking in case the dal ended up being too runny. I’ve been caught out a lot in the past with adding the liquid too early. So this time I added 3 cups and did the main cooking. In the event, I did add all of the vegetable stock but it was better to be safe than sorry.
The cooking was very simple and nothing went wrong.
I cooked some basmati rice to go with the masoor dal.
The tasting team arrived about 10 minutes before the meal was ready and pretty soon afterwards I served up the masoor dal curry on the basmati rice.
Rating the Masoor Dal Curry
And how was the masoor dal curry? It was pretty good. The curry sauce was a bit sloppy but I could have thickened it up easily enough by turning up the heat and cooking for an extra 10 minutes. The masoor dal curry was a bit too salty and the salt must have come from the vegetable stock because I did not add any salt. The masoor dal curry was tasty enough but was not particularly exciting. Although it looked boring, I could eat this masoor dal time and time again. The masoor dal curry received a taste score of 7.5 out of 10 with a spice/heat rating of “Mild”.
Make the Masoor Dal Curry Again?
I could very well make this curry again. I would add a chopped up fresh chilli to give the curry a bit of bite and would make sure that the sauce was thicker.