Lentil Curry
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
4 people
- Serves:
- 4
ingredients
- 1 cup red lentil, cleaned, washed
- 1 big onion, finely chopped
- 5 garlic cloves, finely chopped
- 1 sprig curry leaf (optional)
- 1 medium tomatoes, chopped
- 2 dried red chilies (whole)
- 1⁄2 whole mustard seeds
- 1⁄4 fenugreek seeds
- 1 maggi soup cube (I use chicken or beef Maggie cube) or 1 pinch msg
- 1⁄2 teaspoon sri lankan curry powder (Recipezaar 17470)
- 1⁄4 teaspoon turmeric powder
- 4 tablespoons vegetable oil
- salt
directions
- Boil lentils till tender in 4 cups of water, turmeric powder, and Maggie (or MSG).
- Add chopped tomatoes, curry powder and cook further till tomatoes are done.
- When cooked, remove the lentils into a separate bowl.
- Rinse the sauce pan well, and re-heat it and add oil.
- Heat oil and add dry chilie, mustard seed and fenugreek seed.
- Do not let them burn as it may give a bitter taste.
- Add curry leaves, chopped onion and garlic.
- Fry till golden brown.
- Add lentil mixture, stir, adjust salt (you may add a bit of lemon juice to your taste).
- Cover and cook for about 3 minutes.
- Serve with plain boil rice and eggplant salad (Recipe #17599).
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Reviews
-
I did the tamarind variation of this. It's one of those recipes that would benefit from seeing someone cook it in real life. I used a hot Madras curry powder instead of making it from scratch due to time constraints, and I would recommend that the real thing is used instead. But it needs something to further round it out and give it greater substance. This is where the meat version would have the advantage. Worth persisting with this recipe.
RECIPE SUBMITTED BY
Kali Grinter
Al Ain, Abu Dhabi