Indian Lentil Curry – How to Prepare Indian Lentil Curry

Indian Lentil Curry – How to Prepare Indian Lentil Curry

Indian Lentil Curry is a popular dish in India, known for its rich flavors and satisfying taste. In this recipe, you'll learn how to prepare this classic Indian dish.

Ingredients for Indian Lentil Curry:

• 2 tablespoons (25g) of ghee (clarified butter)
• 2 green chili peppers, seeds removed
• 1 cup (200g) of chopped onion
• 6 cloves of minced garlic
• 1 tablespoon (12.5g) of minced ginger
• 6 dried curry leaves, or 1 tablespoon (12.5g) of curry powder
• ½ cup of chopped tomatoes
• ½ teaspoon (2.5g) of ground cumin
• 1 cup (200g) of yellow lentils
• 3 cups (750ml) of water
• 1 teaspoon (5g) of turmeric powder
• ¼ teaspoon (1.25g) of garam masala
• 1 teaspoon (5g) of salt
• 2 tablespoons (25g) of chopped coriander (cilantro)

For the Tempering (Tadka):

• ½ tablespoon (18g) of ghee
• ¼ cup (50g) of sliced onions
• 1 teaspoon (5g) of whole cumin seeds
• ½ teaspoon (2.5g) of mustard seeds
• 3 dried red chili peppers, seeds removed

How to Prepare Indian Lentil Curry:

1. Soak the Lentils:
   Wash the lentils thoroughly and soak them in water for 30 minutes, then drain.

2. Cook the Base:
   Heat a large pot over medium-high heat, and add the ghee and green chili peppers.
   Sauté the onions until they become soft, then lower the heat and add the garlic, ginger, and curry leaves (or curry powder). Stir well.

3. Add Tomatoes and Spices:
   Add the chopped tomatoes and cumin seeds to the pot, and stir. Let the mixture cook for a few minutes until the tomatoes soften.

4. Cook the Lentils:
   Add the soaked lentils, salt, water, and turmeric to the pot. Cover the pot and cook for 45 minutes to 1 hour, stirring occasionally to prevent sticking. The lentils should become soft and thick.

5. Final Seasoning:
   Once the lentils are fully cooked and thickened, uncover the pot and let the mixture simmer on low heat for another 30 minutes. Stir in the garam masala and chopped coriander, mixing for about 30 seconds before removing the pot from the heat.

6. Prepare the Tempering (Tadka):
   In a small pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds, stirring until the cumin seeds turn light golden brown.
   Add the dried red chili peppers and sauté for a few seconds before adding the sliced onions. Fry the onions until golden and crispy.

7. Assemble the Dish:
   Pour the tempering over the lentil curry and stir gently to combine. Serve hot alongside white rice.

Enjoy your flavorful and hearty Indian Lentil Curry!