Creamy Coconut & Lentil Curry

1. 1
   pressure cook · ~15 min

   Cook the lentils.

   1.Rinse the masoor dal thoroughly under running water until the water runs clear.

   2.Add the rinsed dal, 2 cups water, turmeric powder, and salt to the pressure cooker.

   3.Close the lid and pressure cook for 3-4 whistles on medium heat, then let the pressure release naturally.

   4.Open the lid, whisk the cooked dal lightly until smooth.

   TIPMasoor dal cooks quickly. If using an Instant Pot, cook on high pressure for 8 minutes with natural release.
2. 2
   temper · ~7 min

   Make the tadka.

   1.Heat oil in a heavy bottom pan over medium heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add minced garlic and grated ginger, sauté until fragrant (1 minute).

   4.Add chopped onion and slit green chili, cook until onions turn translucent (4-5 minutes).

   TIPKeep the heat at medium — high heat burns the garlic and makes it bitter.
3. 3
   saute · ~8 min

   Cook the tomato base.

   1.Add the chopped tomato and coriander powder to the pan.

   2.Cook until the tomatoes soften completely and the oil comes to the surface (6-8 minutes).

   TIPWait for the oil to separate — that's when the raw tomato taste has mellowed.
4. 4
   simmer · ~7 min

   Combine and simmer with coconut milk.

   1.Pour the cooked dal into the tomato base and stir well to combine.

   2.Add the coconut milk and bring the curry to a gentle simmer.

   3.Sprinkle garam masala and let it bubble gently for 5-7 minutes until the gravy is creamy and consistent.

   TIPDo not boil after adding coconut milk — a gentle simmer keeps the creaminess intact and prevents splitting.
5. 5
   garnish

   Finish with lemon juice and fresh coriander.

   1.Turn off the heat and stir in the fresh lemon juice.

   2.Ladle into bowls and scatter generously with chopped coriander leaves.

   3.Serve hot with steamed rice or warm naan.

   TIPAlways add lemon juice off the heat — cooking it dulls the bright tangy flavor.

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