Red Lentil Curry

Name: Red Lentil Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 1.5 cups red or yellow lentils; Vegetable oil for frying; 1 medium red onion chopped; 1 tbsp ginger finely chopped; 1 tbsp garlic finely minced; 2 green chili peppers or to taste; 1 tsp. Fenugreek; 1 tsp coriander powder or seeds; 1 tsp chili powder; 1 tsp tumeric powder; 3 tomatoes chopped; 1 tsp salt or to taste; 1/4 cup coriander leaves chopped; 3 tbsp butter; 3 cloves of garlic, minced; 1 tsp cumin seeds or powder; 3 red chili peppers or to taste; 1 tsp paprika or chili powder

1 step

Prep:30minCook:30min

Delicious Pakistani red lentil curry. Serve with rice and naan or flatbread.

Updated at: Thu, 17 Aug 2023 01:05:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories270.1 kcal (14%)

Total Fat8.1 g (12%)

Carbs38.4 g (15%)

Sugars4.7 g (5%)

Protein13.7 g (27%)

Sodium412 mg (21%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 ½ cupsred lentils

1 Tbspginger

1 Tbspgarlic

1 tspFenugreek

1 tspcoriander powder

or seeds

1 tspchili powder

1 tsptumeric powder

3tomatoes

chopped

1 tspsalt

or to taste

¼ cupcoriander leaves

chopped

For the tadka (tempering)

3 Tbspbutter

1 tsppaprika powder

or chili

Instructions

Step 1

Wash and soak the red lentils: Start by washing one and half cups (300 grams) of red lentils under cold water until the water runs clear. Transfer the lentils to a bowl and add enough water to cover them. Let the lentils soak for about 20 minutes while you prepare the other ingredients. Prepare the base: Heat a little vegetable oil in a wok or pot over medium heat. Add the chopped red onion and sauté until it caramelizes and turns golden brown. Add the spices and aromatics: To the caramelized onions, add the finely chopped ginger and minced garlic. Toss them together for a minute until they become fragrant. Next, add hot peppers according to your spice preference. Sprinkle in one teaspoon each of coriander powder, chili powder, and turmeric powder. Mix well, allowing the spices to coat the onions. Cook the tomatoes: Add the chopped tomatoes to the pot and cook until they soften and break down. Stir occasionally to prevent sticking. Incorporate the lentils: Drain the soaked lentils and add them to the pot with the cooked tomatoes. Stir everything together, ensuring the lentils are well coated with the spice mixture. Add water and simmer: Cover the lentils with hot water, ensuring there's enough to submerge them completely. Reduce the heat to medium-low and simmer for about 30 minutes or until the lentils are tender and cooked through. Stir occasionally to prevent sticking and add more water if needed. Prepare the tadka (tempering): In a separate pan, melt the butter over low heat. Add minced garlic, cumin seeds, dried chili peppers, and paprika or chili powder. Mix everything together and cook for about 2 minutes, allowing the flavors to infuse. Combine the tadka with the lentils: Pour the prepared tadka onto the lentils in the pot. Stir well to combine, ensuring the lentils are coated with the infused flavors. Finish and garnish: Sprinkle the chopped fresh coriander leaves over the lentils. Give it a final mix, allowing the flavors to meld together.