Description
A delightful, protein-rich curry packed with warm spices and a hearty texture, perfect for vegetarian and vegan diets.
Ingredients
Scale
- 2 cups red lentils
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 to 2 teaspoons red chili powder (adjust for spiciness)
- 1 teaspoon garam masala
- 1 teaspoon salt (or to taste)
- 4 cups water or vegetable broth
- 1 can (14 oz) diced tomatoes
- Juice of 1 lemon
- Fresh cilantro leaves, chopped, for garnish
Instructions
- Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.
- Heat the oil or ghee in a large pot over medium heat. Add cumin and mustard seeds; fry until they start to crackle, about 30 seconds.
- Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for another minute.
- Add turmeric, ground coriander, chili powder, garam masala, and salt. Stir the spices for about a minute to blend.
- Pour in the rinsed lentils, water or vegetable broth, and diced tomatoes. Mix well, bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
- Once lentils are cooked, add lemon juice and stir. Garnish with fresh cilantro before serving.
Notes
Adjust spice levels for personal preference; serve with rice or flatbreads. Store leftovers in the refrigerator for up to 4-5 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg