Red Lentil Curry

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Rinse the red lentils three times, drain, then add 2½ cups water and bring to a rolling boil on high heat. Reduce to medium.
2. Cook the lentils until tender (al dente), about 10 minutes. Skim the froth if you like. Older lentils take longer. Meanwhile, chop the other ingredients.
3. Heat the oil or ghee in a medium pan. Add the whole spices, onions, green chilies and curry leaves. Sauté until golden, about 8 minutes.
4. Stir in the ginger and garlic and sauté for 1 minute, until fragrant.
5. Stir in the curry powder, garam masala and Kashmiri chili powder, then add the tomatoes (with a splash of water if using fresh tomatoes). Cover and cook until the tomatoes break down.
6. Sauté for 1 to 2 minutes until the mixture smells aromatic.
7. Add the cooked lentils with the leftover cooking water, about ½ cup more as needed. Bring to a boil and simmer for 2 to 3 minutes.
8. Mash some of the lentils with the back of a spoon if you like. Stir in the kasuri methi and coconut milk or cream, then simmer for 2 minutes.
9. Taste and adjust with salt, garam masala or black pepper. Garnish with coriander and squeeze in some lemon juice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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