One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum 😊 Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.
Prep time: 5 mins
Cooking time: 45 mins
- 1 cup whole red lentils
- 3 cups water + plus a more during cooking
- 1 medium tomato, chopped
- 1 medium onion, chopped
- 1-2 green chilliest ( optional)
- 2 tbsp oil
- 1tsp cumin seeds
- 1 tbsp ginger paste
- 1 tbsp garlic paste, or 2 cloves finely minced
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp ground cumin
- 1/2 tsp chilli powder (optional)
- 1 tsp salt or to taste
- Handful fresh coriander leaves, chopped
- Fresh ginger slivers and lemons wedges (optional garnish)
How to prepare
- Rinse the lentils and pressure cook until tender (about 20 minutes).
- Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
- Add the onions and green chilli; cook until the onions have softened.
- Add the garlic and cook off for 30 seconds.
- Stir in the tomato with the salt, cover and cook until softened completely.
- Add the dry spices and sauté for 1-2 minutes.
- Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
- Add the cooked lentils to the pan and mix well.
- Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
- Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
- Stir in the coriander leaves and remove from the heat.
- Top with the ginger slivers and lemon wedges, if using.