Lentil Curry
A simple yet deeply flavorful Indian red lentil curry, also known as Masoor Dal. Creamy lentils are cooked until tender and finished with a fragrant tempering of spices, onions, and tomatoes. A wholesome and comforting dish perfect for any meal.
For 4 servings
Cook the lentils
- Drain the soaked masoor dal. Add it to a pressure cooker along with 3 cups of water, turmeric powder, and 0.5 tsp of salt.
- Secure the lid and cook on medium heat for 2-3 whistles, or about 10 minutes.
- Let the pressure release naturally. Once opened, whisk the dal gently to get a creamy consistency.
Prepare the tempering (Tadka)
- Heat ghee in a separate pan or kadai over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds.
- Add the asafoetida, followed by the chopped onion, minced garlic, grated ginger, and green chili.
- Sauté for 3-4 minutes until the onions turn soft and translucent.
Cook the masala
- Add the chopped tomatoes to the pan and cook for 2-3 minutes until they become soft and mushy.
- Add the red chili powder, coriander powder, and the remaining 0.25 tsp of salt. Stir well and cook for another minute until the oil starts to separate from the masala.
Combine and finish the curry
- Pour the cooked dal into the pan with the tempering. Mix everything well.
- Bring the curry to a gentle simmer and let it cook for 2-3 minutes for the flavors to meld. If the dal is too thick, add a little hot water to adjust the consistency.
- Turn off the heat. Stir in the garam masala and fresh lemon juice.
- Garnish with chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the lentils helps them cook faster and makes them easier to digest.
- 2For a creamier texture, you can whisk the dal more vigorously after pressure cooking.
- 3Don't skip the final squeeze of lemon juice; it brightens all the flavors of the curry.
- 4The tempering (tadka) is key to the flavor. Make sure the seeds splutter properly before adding other ingredients.
- 5This curry thickens as it cools. Add a splash of hot water when reheating to get the right consistency.
Adapt it for your goals.
Vegan
Replace the ghee with 2 tablespoons of coconut oil or any neutral vegetable oil to make this recipe completely plant-based.
healthyHealthy
To reduce the fat content, use only 1 tablespoon of ghee or oil for the tempering. You can also add chopped spinach or kale along with the tomatoes for extra nutrients.
high proteinHigh protein
Stir in 1/2 cup of crumbled paneer or firm tofu at the end of cooking for an extra boost of protein.
quickQuick
To make this even faster, use pre-minced ginger and garlic. You can also skip soaking the lentils, but you may need to cook them for an extra whistle in the pressure cooker.
Why this is on our healthy list.
Rich in Plant-Based Protein
Red lentils are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this a great meal for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from lentils aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Excellent Source of Iron
Lentils are packed with iron, a mineral crucial for preventing anemia and maintaining energy levels by helping to transport oxygen throughout the body.
Supports Heart Health
This curry is rich in folate and magnesium, which are beneficial for heart health. The fiber also helps in lowering cholesterol levels.
Frequently asked questions
Yes, Lentil Curry is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron and magnesium. It's naturally low in fat and gluten-free, making it a nutritious meal.
