Lentil Curry

1. 1
   prep · ~2 min

   Rinse the lentils.

   Place 1 cup red lentils in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well.

2. 2
   pressure cook · ~15 min

   Pressure cook the lentils.

   1.Add rinsed lentils and 3 cups water to the pressure cooker.

   2.Close the lid and cook on medium heat for 3 whistles.

   3.Let the pressure release naturally before opening.

   TIPNatural pressure release keeps the lentils from turning mushy while still cooking them through.
3. 3
   temper · ~8 min

   Make the tempering.

   1.Heat 1 tbsp oil in a separate pan over medium heat until shimmering.

   2.Add 1 tsp cumin seeds and let them sizzle and crackle for 30 seconds.

   3.Add chopped onion and sauté until golden brown (5-7 min).

   4.Add minced garlic and grated ginger, sauté until the raw smell disappears (1 min).

   TIPWatch the cumin closely — it burns quickly and turns bitter.
4. 4
   saute · ~5 min

   Cook the tomato spice base.

   1.Add chopped tomatoes to the onion mixture and cook until soft and pulpy (3-4 min).

   2.Sprinkle in turmeric powder, red chili powder, and garam masala.

   3.Stir continuously for 1 minute until the spices are fragrant.
5. 5
   simmer · ~10 min

   Combine and simmer the curry.

   1.Add the cooked lentils along with their water to the tomato-spice base.

   2.Stir in 0.25 tsp salt and bring to a gentle simmer.

   3.Cook uncovered for 8-10 minutes, stirring occasionally, until the curry thickens slightly.

   TIPIf the curry gets too thick, splash in a little hot water to reach your preferred consistency.
6. 6
   mix · ~1 min

   Finish with lemon juice.

   Turn off the heat. Stir in 1 tbsp fresh lemon juice. Taste and adjust salt if needed.

   TIPAlways add lemon juice off the heat — it stays brighter and fresher tasting.
7. 7
   garnish

   Garnish with cilantro and serve hot.

   Ladle the lentil curry into bowls, scatter chopped cilantro on top, and serve with steamed rice or warm naan.

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