Indian lentil curry. Bring the goodness of healthy lentils to your dinner table with this easy and delicious curry recipe. And the secret to making the best lentils? Spices, of course.
Whether you’re making a curry for the first time, or a professional cook who knows all the secrets of creating amazingly delicious dishes, a simple recipe that ticks all the boxes is always your best friend when it comes to making weeknight meals.
Without a doubt, cooking with lentils is super quick and easy. Well, not all lentils fall into the “super quick” category. Some require overnight soaking and cooking for a very long time. And that’s where red lentils come to your rescue.
How To Make Indian Lentil Curry
Start with sautéing onions in a little oil until they’re soft and brown. Fry ginger, garlic and green chilies, and sauté for a few minutes until you get the beautiful aroma. Now, it’s time to fry the ground spices – turmeric, cumin, coriander, garam masala and red chili powder.
After sautéing this for a few minutes, stir fry tomato paste followed by simmering the red lentils in vegetable stock and water. Make sure you pour in more water if needed until the lentils are well cooked.
Coming to the final step of making this Indian lentil curry, stir in the coconut milk. At this stage, you can also season with salt and pepper. And finally, I like to garnish this curry with a dollop of yogurt and plenty of coriander leaves. Serve this with piping hot rice or roti for your next dinner.
More Lentil Recipes:
- Dal Tadka | Lentils Curry
- Dal Fry | Lentil Fry
- Parippu Vada | Masala Vada| South Indian Lentil Cakes
- Dal Palak | Lentil and Spinach Curry
- Parippu Payasam | Moong Dal Pudding
- Lentils Kale Cauliflower Curry
Yield: 4
Indian Lentil Curry | Video
Comforting and healthy curried lentil to serve with rice or rotis!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 2 garlic cloves, peeled and minced
- 1-inch fresh ginger, peeled and minced
- 1 large green chili, chopped (optional)
- 1/2 teaspoon ground turmeric (turmeric powder)
- 1/2 teaspoon ground cumin (cumin powder)
- 1 teaspoon ground coriander (coriander powder)
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2 tablespoons tomato paste (tomato purée)
- 1 cup vegetable broth (stock)
- 1 cup red lentils, rinsed
- 2 cups water
- 1/2 cup coconut milk
- Salt and pepper to taste
- Coriander (cilantro) leaves, to garnish
- Yogurt, to garnish
- Steamed rice or roti, to serve
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chilies (if using). Sauté, stirring, for one minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for one minute or until aromatic.
- Add tomato paste. Sauté, stirring, for few seconds.
- Add vegetable broth (stock), water and red lentils. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until the lentils are cooked and mushy. Season with salt and pepper.
- Add coconut milk. Stir to combine. Heat through. Check the seasoning and add more salt if needed.
- Garnish with coriander (cilantro) leaves and yogurt. Serve with rice, roti or naan.
Notes
- You can use your favorite lentils in this recipe, but red lentils are perfect in this curry recipe
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 300Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 455mgCarbohydrates 40gFiber 7gSugar 9gProtein 11g
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Hello, if I don’t have coconut milk, can I use cow milk?
Fresh cream would be a great substitute. Cow milk may affect the flavor of the dish. 🙂