Ingredients with Measurements:
- 1 cup split red lentils
- 2 cups water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup neem leaves, chopped
- 1 cup coconut milk
- 1 tablespoon lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a pot, add the lentils and water and bring to a boil. Reduce heat and let it simmer for 15-20 minutes or until the lentils are soft.
3. In a separate pan, heat oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add onions and cook until they are soft and translucent.
5. Add garlic and ginger and cook for another minute.
6. Add turmeric, coriander, cumin, chili powder, and salt. Stir well and cook for a minute.
7. Add neem leaves and cook for 2-3 minutes.
8. Add the cooked lentils and coconut milk. Stir well and let it simmer for 5-10 minutes.
9. Add lemon juice and stir.
10. Serve hot with rice or bread.
Preparation time is 10 minutes and cooking time is 30 minutes.
5. Temperature: None
Serving size: 4 servings
Nutritional information: Each serving contains approximately 250 calories, 10g protein, 15g fat, and 20g carbohydrates.
Substitutions for ingredients: If neem leaves are not available, they can be substituted with spinach or kale.
Variations: This recipe can be made with other lentils such as green lentils or chickpeas. It can also be made with different vegetables such as carrots, potatoes, or bell peppers.
Tips and tricks: To make the curry more flavorful, add a teaspoon of garam masala or curry powder.
Storage instructions: Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas: Serve the curry in a bowl with rice or bread on the side.
Garnishes: Garnish with chopped cilantro or parsley.
Pairings: This curry pairs well with rice, naan bread, or roti.
Suggested side dishes: Serve with a side of cucumber raita or a mixed vegetable salad.
Troubleshooting advice: If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice: Make sure to wash the lentils thoroughly before cooking.
Food history: Neem leaves have been used in Indian cuisine for centuries for their medicinal properties.
Flavor profiles: This curry has a slightly bitter and earthy flavor from the neem leaves, balanced with the sweetness of coconut milk and spices.
Serving suggestions: Serve this curry as a main dish for lunch or dinner.
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Region: Indian