Mild Turkey Dahl Curry
- Servings: 4
- Time: 2 h
- Difficulty: medium. For those who love curry and know what cardamom and turmeric are. 😛
Ingredients
- 500g skinless boneless turkey, chop in small pieces
- 300g mung dahl yellow
- 3 cloves of garlic
- 2 ripe tomatoes, finely chopped
- 1 red onion, finely chopped
- 1 bunch of fresh coriander
- 2 tsp fresh ginger, grated
- 1 red chilli, finely chopped
- 750ml boiling water
- 1 tsp coriander seeds, mashed (using pestle and mortar)
- 2 tsp garam masala
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp curry powder
- Spanish olive oil
- 1 cup basmati rice
- 1 tsp salt
- 1 o 2 pieces of star anise
- half a cinnamon stick
- 5 cardamom pods
- a pinch of saffron
- 2 cloves
Instructions
- The previous night, wash the dahl and leave them in a bowl with water until the following day. It’s not essential, but it will reduce the preparation time to half.
- Add 4-5 tbsp of olive oil in a big deep saucepan and stir fry the onion, chilli, tomatoes, garlic and ginger. Add salt and all the spices, except garam masala and fresh coriander.
- Add the turkey pieces and fry until slightly golden.
- Add the drained lentils (dahl) and mix well with the rest of the ingredients. Pour the boiling water, put the lid on and let it boil for 15 min.
- In another casserole, put the star anise, cinnamon stick, cardamom pods, saffron, cloves and heat for one-two minutes. Add the basmati rice, cover with boiling water and add a pinch of salt. Let it boil for around 9 min.
- Add the garam masala to the curry and let it cook for another 5 minutes.
- Serve with fresh coriander on top, and basmati rice on the side.
Gracias por tan bella receta. Tal vez omitieron los detalles de la cantidad, calidad y cocción del arroz.
Gracias nuevamente.
Mabel