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Alggamage dal curry base (for 6-7 people)
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The most popular dal curry in Sri Lanka, made with plenty of healthy lentils.
It only takes 5 minutes to simmer! It's a vegetarian curry that's easy to use, delicious, and useful for maintaining good health.
Product name: Alggamage dal curry mix
Contents: 250g
Ingredients: lentils, coconut milk, coriander, cumin, cloves, cardamom, mustard, fennel, black pepper, chili, turmeric, curry leaves, fenigreek, salt, seasonings (amino acids, etc.)
・Pot, one-handed pot, bowl, kitchen knife, cutting board, colander, wooden spatula, whisk, ladle
1. Wash the dal beans as if washing rice.
Soak in water for 10-30 minutes
2. Chop the onion
3. Boil 600cc of hot water in another pot, turn off the heat when it boils, add coconut milk and mix well with a whisk so that no lumps remain.
4. Oil a 2.8 liter pot with a lid size of 20 cm and add the starter spices (mustard and fenigreek).
6. Immediately pour the coconut milk from step 3 through a strainer and mix well to start stewing.
(If there is a ball of coconut milk here, it will remain until the end)
7. When it boils, reduce the heat to medium and cover with a lid and simmer for 3-5 minutes.
Point If you have leafy vegetables, chop about 50g of them and add them when the water comes to a boil.
8. When about 2/3 of the orange dal beans turn yellow, immediately turn off the heat, cover with a lid, and steam for 5-10 minutes to finish.
↑The dal beans, which were orange at first, turned yellow!
Point If the dal beans are overcooked, they will become soft like rice porridge.
Complete!
By reducing the amount of water and making it harder, you can arrange it by sandwiching it in bread or using it as an ingredient for croquettes.
Daal curry recipe for 6-7 people
Contents of Arugamage Dahl curry base set
・Dal curry powder ・Dhal beans ・Coconut milk ・Calapincha (curry leaves)
・Starter spice (mustard fenigreek)
ingredients to prepare
Onion...1 small (150g) Tomato...1 small (canned 80g is OK) Garlic and ginger...a little
Hot water... 3 and 1/3 cups (600 cc: plus the amount of evaporation) Cooking oil... Appropriate amount
*Leafy vegetables (spinach, Japanese mustard spinach, etc.)...Add 50g for even more deliciousness!
utensils to prepare
・Pot, one-handed pot, bowl, kitchen knife, cutting board, colander, wooden spatula, whisk, ladle
how to make
1. Wash the dal beans as if washing rice.
Soak in water for 10-30 minutes
2. Chop the onion
3. Boil 600cc of hot water in another pot, turn off the heat when it boils, add coconut milk and mix well with a whisk so that no lumps remain.
4. Oil a 2.8 liter pot with a lid size of 20 cm and add the starter spices (mustard and fenigreek).
Fry lightly, when the mustard starts bouncing
Immediately add the calapincha, finely chopped garlic and ginger, and the onion from step 2 , stir-fry until golden brown, taking care not to burn it.
6. Immediately pour the coconut milk from step 3 through a strainer and mix well to start stewing.
(If there is a ball of coconut milk here, it will remain until the end)
7. When it boils, reduce the heat to medium and cover with a lid and simmer for 3-5 minutes.
Point If you have leafy vegetables, chop about 50g of them and add them when the water comes to a boil.
8. When about 2/3 of the orange dal beans turn yellow, immediately turn off the heat, cover with a lid, and steam for 5-10 minutes to finish.
↑The dal beans, which were orange at first, turned yellow!
Point If the dal beans are overcooked, they will become soft like rice porridge.
Complete!
Various ways to arrange and eat!
By reducing the amount of water and making it harder, you can arrange it by sandwiching it in bread or using it as an ingredient for croquettes.
