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Lentils Curry

Tip: Add more water if the lentils have absorbed the water, don’t worry about adding too much water. As soon as the lentils are soften, and there are still too much liquid, pour the excess water away to your desirable consistency


2 cups of red lentils
1/2 brown onion chopped or 2 shallots, thinly sliced
2 centimeters ginger and 1 clove of garlic crushed together
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 green chili
3 teaspoons of turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 curry leaves
1 tablespoon tomato sauce
Chopped coriander for garnish


1. Rinse the lentils with water until the water becomes clear.
2. In a medium sized pot, add about 3 cups of boiling water and turmeric powder into the washed lentils and let them simmer until boiling point on medium heat. Once it has reached boiling point, reduce the heat to low and continue to simmer until soften (just make sure the lentils are not too mushy).
3. In the meantime, fry the onions together with the seeds and curry leaves on a pan until the onions turn brown.
4. Add ginger and garlic paste, green chili, remaining spices and tomato paste and continue frying until aromatic.
5. When the lentils are soften, add the fried mixture into the lentils and stir well. Let it simmer for further 10 minutes.
6. Last but not least, add the chopped coriander.
Credit: Foodista

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