Curried Lentils
A simple and flavorful lentil curry, perfect as a main course or side dish. This recipe combines tender lentils with a rich and aromatic curry sauce.
Ingredients
- 1 cup Lentils (Brown or green lentils work best)
- 4 cups Water (For boiling lentils)
- 1 medium Onion (Finely chopped)
- 1 tablespoon Ginger (Grated)
- 2 cloves Garlic (Minced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Chili powder (Adjust to taste)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt (To taste)
- 2 tablespoons Fresh cilantro (Chopped, for garnish)
More recipes using Lentils
Lentil Soup
A classic, hearty Anglo-Indian lentil soup made by simmering green lentils with root vegetables and herbs until tender, then pureed for a smooth consistency. This recipe requires patience to achieve the correct texture and includes traditional methods for coloring the soup.
Lentil Salad
A refreshing lentil salad with a tangy dressing and fresh garnishes.
Lentil Puree a la Soubise
A rich, thick lentil potage enriched with a savory onion soubise. This Anglo-Indian recipe elevates a standard lentil soup by incorporating caramelized onions that are simmered in broth and pureed for a velvety texture and deep flavor.
Simple Boiled Lentils with Lemon and Butter
A basic recipe for boiled lentils, enhanced with butter and lemon juice. A quick and easy vegetarian side dish or base for other recipes.
Instructions
- 1Rinse the lentils in a sieve under cold water. Place the lentils in a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender. Drain any excess water.
- 2Heat vegetable oil in a pan over medium heat. Add the chopped onion and fry until golden brown (about 7 minutes). Add the grated ginger and minced garlic and fry for another minute until fragrant. Add turmeric powder, cumin powder, coriander powder, and chili powder. Fry for another minute, stirring constantly, until the spices are fragrant.
- 3Add the cooked lentils to the pan with the curry sauce. Stir well to combine. Add salt to taste. Simmer for 5 minutes to allow the flavors to meld.
- 4Garnish with fresh cilantro and serve hot with rice or naan bread.
You Might Also Like
Masoor Dal (Spiced Red Lentils)
This traditional Parsi preparation transforms quick-cooking red lentils (masoor dal) into a creamy, comforting dish that can be prepared either spicy or plain. Simmered with aromatic spices like turmeric, ginger, and garlic, the lentils are finished with a savory tempering of fried onions and cumin that adds depth and richness. Because red lentils cook significantly faster than the traditional pigeon peas used in similar recipes, this version requires less water and time, making it a perfect weeknight meal served over steamed rice.
Mussoor Dal Chur Churree
A traditional Indian red lentil dish with crispy fried onions, where the dal is fried before simmering to create a rich, flavorful dish with a thick consistency.
Vegetable Curry Without Meat or Chicken
This versatile Parsi preparation method adapts traditional meat-based curry techniques for vegetarian ingredients like chana dal, masoor lentils, and fresh vegetables. By omitting the meat and adjusting the spice proportions, it creates a lighter yet deeply flavorful dish that highlights the natural taste of the legumes. The recipe offers flexibility to prepare the dish either simply seasoned with salt or enriched with a full savory masala blend.
Dal Foolaree
A traditional Indian lentil dish (burta or mash) with fried onions and aromatic spices, cooked until the dal dissolves into a thick, flavorful mash.