Indian Lentil Curry

    1 hour 10 minutes

    This vegetarian curry has three kinds of lentil, green, yellow and red, but you could make it with just one type or more types if you can find them.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 4 tablespoons green lentils
    • 4 tablespoons yellow lentils
    • 4 tablespoons red lentils
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon turmeric
    • 2 tablespoons ghee
    • 1 large onion, diced
    • 1/2 teaspoon chilli powder
    • 1 teaspoon garam masala
    • 1 tomato, diced
    • juice of 1/2 lemon
    • To finish
    • 1 tablespoon ghee
    • 1 dried red chilli
    • 1/2 teaspoon cumin seeds
    • 4 cloves
    • 2 garlic cloves, diced

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Soak the lentils in cold water about 20 minutes. Drain. Place the lentils in a saucepan with 2 1/2 cups water, 1 teaspoon salt and half the turmeric. Bring to a boil, reduce heat, cover and simmer 25 minutes until the lentils are breaking down.
    2. Meanwhile, heat 2 tablespoons ghee in a frying pan, add onion and cook until golden. Add remaining salt and turmeric, chilli powder, garam masala and tomato. Cook until tomato is soft.
    3. Pour the onion mixture over the lentils and simmer. If it gets too thick, add a little more water. Add the lemon juice.
    4. To finish, heat 1 tablespoon ghee in a small saucepan. Add chilli, cumin seeds, cloves and garlic and cook until smoking. Add to the lentils and cover. Leave for two minutes to allow the flavours to mingle then serve.

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