Lentil and tomato curry, Indian style. Intrigued, I googled "makhani," the Indian dish it's based upon, and recognized it as one of the many vegetarian options I've enjoyed at Indian buffets (I generally despise buffets but Indian buffets are a major exception). Red Lentil Kebab Recipe (Gluten-free & Dairy-free). Cover, and bring to a boil.
One taste of these Easy Indian Lentils and you'll be surprised at how satisfying and delicious lentils can be. This savory lentil dahl recipe is a vegan stew that is rich, hearty, and delicious, but also super simple and inexpensive to make. Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. You can have Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Lentil and tomato curry, Indian style
- You need 1/2 can of lentils.
- You need 1/2 can of diced tomatoes.
- It's 1 of small onion, sliced.
- It's 1 tbs of finely minced ginger.
- You need 1 tbs of finely minced garlic.
- It's 1 tsp of coriander seeds.
- You need 1/2 tsp of cumin seeds.
- It's 1/2 tsp of yellow mustard seeds.
- Prepare 1 of bay leaf (optional).
- Prepare 2 tbs of garam masala powder.
- You need 2 tbs of cooking cream.
- You need 1 tsp of sugar (I used coconut sugar).
- It's 1 tbs of oil (I used coconut).
- You need to taste of Salt and pepper,.
Masoor tadka dal is a delicious Indian lentil curry made with red lentils. Really like the author's writing style. Explains everything clearly without assuming that the reader is. I love both lentils and curry and this dish is terribly bland.
Lentil and tomato curry, Indian style instructions
- In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so..
- Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..
- Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..
- Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste..
- Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..
- Add in cream, then reduce once again to preferred consistency..
- Remove from heat and serve..
Trying it a second time, I modified it after reading suggestions by other users. This tomato dal made in a South Indian style is easy and quick and utterly delicious. Serve with rice or roti for a quick meal. Pigeon peas, lentils most commonly used in Indian dals, are traditional here, but you can also use pink lentils which are more widely available in supermarkets in the United States. A creamy, curried soup from Yotam Ottolenghi that you can make on a weeknight, no sweat.