Name: Dal phool curry recipe by indrani sen at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Masoor dal (red lentils) 1 cup; Onions 2 finely chopped; Garlic 6 to 7 cloves (finely chopped); Ginger 1/2 inch (cut into julienne); Green chillies (2 to 4); Kashmiri red chilli powder ( just for colour) 2 tbsps; Turmeric a pinch; Salt as per taste

ABOUT Dal phool curry RECIPE

The credit for this dish entirely goes to my mom who called me up one fine day morning and told me this recipe which she had tried. She has High B.P and thyroid problems and she is a very choosy eater. But she too mentioned about the healthy sides of this dish, how good it tastes and how easy it is on the stomach etc. This is a very old traditional recipe but While making this curry I made some modifications such that it is liked by my toddler daughter.

Ingredients Serving: 2

Masoor dal (red lentils) 1 cup
Onions 2 finely chopped
Garlic 6 to 7 cloves (finely chopped)
Ginger 1/2 inch (cut into julienne)
Green chillies (2 to 4)
Kashmiri red chilli powder ( just for colour) 2 tbsps
Turmeric a pinch
Salt as per taste

Instructions

Boil the lentils with two cups of water.
Add all the ingredients except butter and ajwain to the lentils and allow it to boil together over low flame for around 15 to 20 minutes unless and until the lentils is blended with the ingredients
Make a firm dough from the wheat flour.
Roll out a big round, medium thick, flat bread or roti.
With a cookie cutter cut out flowers from the bread.
Add the flower shaped pastas into the lentils and cook for another 10 minutes.
Heat the oil and add ajwain or fresh thyme can be added.
Add the above seasonings to the lentils curry.
Decorate with parsley or fresh coriander leaves.
This is a one pot meal and also can be served as a side dish to rice.

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