Recipe Exploration - Dhall Curry

Today I cooked Vegetarian Dhall Curry - 


I love dhall curry, however I cooked the non-spicy 
so that my kids can enjoy the nutritious values...
Dhall is high on protein.
With this recipe I added Carrots, potatoes, onions and eggplant....
it turned out really yummy and think .......


Here's the recipe - this recipe is shared by Sharmistha Hussian, thank you dear for sharing .......

Ingredients:

• ½ cup Toor lentils (Yellow Dal) or Moong lentils (orange)
• 2 medium tomato - chopped
• 1 lemon – squeeze the juice
• 10-12 curry leaves
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Cilantro/Coriander leaves (finely chopped)

Procedure:

1.     Wash the lentils thoroughly and roughly chop the tomato

2.     Place lentils in a deep saucepan with 2 cups water. Add the tomatoes, curry leaves, ginger & garlic paste, cumin/coriander/turmeric powder, oil & salt. Bring to a boil. Reduce heat to medium-low, and cook until soft, about 20 minutes. Add more water if becoming too dry

3.     Add in squeezed lemon juice and cook for another few minutes on low heat

4.     Switch of gas and garnish with chopped coriander leaves

with the above recipe I added 

•      1 large carrot ( I suggest you add two because its makes the dhall curry so sweet naturally. Cut into big triangle cubes
•      1 large onions , chopped roughly
•      1 indian eggplant - cut the same size as the carrot**
•      2 large potatos **

While cooking the aromatic smell was very strong.....

TIP - when you are cooking be creative, study the recipe and analyze it and try to explore further liked I did by add extra vegetables.......enjoy cooking.

Now I wanna learn how to make roti prata to enjoy with it,,,,,hhehehhehhehe