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Lentil and tomato curry, Indian style
Lentil and tomato curry, Indian style

Before you jump to Lentil and tomato curry, Indian style recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.

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Blueberries are fantastic for the health of your heart. Fact: Blueberries are packed with antioxidants, especially pterostilbene. Pterostilbene is to blueberries as resveratrol is to grapes. This specific antioxidant could be able to help your body improve its ability to break down the fat and cholesterol you take in. If your body can easily break down fat and cholesterol, they won’t accumulate in your body or cause your heart to have problems. This, then, makes your heart healthy.

There are tons of foods that you can include in your diet that will be great for your body. It’s true that everything discussed in this article can help your body in many ways. These foods are particularly good for the heart, though. Introduce these heart-healthy foods into your diet on a regular basis. Your heart is going to be much healthier if you do!

We hope you got benefit from reading it, now let’s go back to lentil and tomato curry, indian style recipe. To cook lentil and tomato curry, indian style you need 14 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Lentil and tomato curry, Indian style:
  1. Take 1/2 can lentils
  2. You need 1/2 can diced tomatoes
  3. Use 1 small onion, sliced
  4. Provide 1 tbs finely minced ginger
  5. Get 1 tbs finely minced garlic
  6. Take 1 tsp coriander seeds
  7. You need 1/2 tsp cumin seeds
  8. Use 1/2 tsp yellow mustard seeds
  9. Provide 1 bay leaf (optional)
  10. Prepare 2 tbs garam masala powder
  11. Use 2 tbs cooking cream
  12. Take 1 tsp sugar (I used coconut sugar)
  13. Prepare 1 tbs oil (I used coconut)
  14. You need to taste Salt and pepper,
Steps to make Lentil and tomato curry, Indian style:
  1. In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so.
  2. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger.
  3. Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics.
  4. Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste.
  5. Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid).
  6. Add in cream, then reduce once again to preferred consistency.
  7. Remove from heat and serve.

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