Description
Hearty Spicy Indian Lentil Curry is a flavorful and comforting dish made with red lentils simmered in a blend of aromatic spices, tomatoes, and tangy lemon juice. This traditional Indian recipe offers a perfect balance of heat and earthiness, ideal for a nutritious vegetarian meal.
Ingredients
Scale
Dry Ingredients
- 2 cups red lentils
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 to 2 teaspoons red chili powder (adjust for spiciness)
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
Vegetables & Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 -inch piece of ginger, minced
- 1 can (14 oz) diced tomatoes
- Juice of 1 lemon
- Fresh cilantro leaves, chopped, for garnish
Liquids & Fats
- 2 tablespoons vegetable oil or ghee
- 4 cups water or vegetable broth
Instructions
- Rinse Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to remove any impurities and excess starch.
- Heat Spices: Heat the oil or ghee in a large pot over medium heat. Add the cumin seeds and mustard seeds, frying them until they start to crackle and pop, about 30 seconds, to release their aroma.
- Sauté Onions: Add the finely chopped onion and sauté until the onion becomes translucent and soft, about 5 minutes, enhancing the base flavor of the curry.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant to deepen the aromatic profile.
- Toast Spices: Add the turmeric powder, ground coriander, red chili powder, garam masala, and salt. Stir the spices for about a minute to bloom their flavors fully.
- Add Lentils and Liquids: Pour in the rinsed lentils, water or vegetable broth, and the diced tomatoes with their juices. Mix everything thoroughly.
- Simmer Curry: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the lentils are tender and have absorbed most of the liquid, stirring occasionally to prevent sticking.
- Finish with Lemon Juice: Once cooked, add the lemon juice, stir well, and adjust seasoning as needed to brighten the flavors.
- Garnish and Serve: Turn off the heat and garnish the curry with freshly chopped cilantro leaves before serving to add freshness.
Notes
- Adjust chili powder according to your heat preference.
- Using vegetable broth instead of water enhances the flavor.
- For a creamier texture, you can add a splash of coconut milk towards the end of cooking.
- This lentil curry pairs well with basmati rice or Indian flatbreads like naan or roti.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
