Best 3 Indian Lentil Curry Recipes
Embark on a culinary journey to the heart of Indian cuisine with our tantalizing lentil curry recipes. These delectable dishes, rooted in traditional Indian culinary heritage, promise an explosion of flavors and aromas that will transport your taste buds to a realm of pure bliss. From the classic comfort of yellow lentil curry to the vibrant and robust flavors of red lentil curry, our collection offers a diverse array of options to suit every palate. Indulge in the creamy richness of coconut lentil curry, or explore the unique tanginess of tamarind lentil curry. Each recipe is carefully crafted to deliver a symphony of spices, herbs, and fresh ingredients that come together in perfect harmony. Whether you're a seasoned home cook or just starting your culinary adventure, our lentil curry recipes will guide you effortlessly through the process, ensuring a flavorful and satisfying meal every time.
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE COOKER SAMBAR (INDIAN LENTIL CURRY)
An absolutely yummy, heart-friendly version of sambar (sambhar), an Indian lentil curry that contains a lot of fiber and very little oil, made in the pressure cooker. Serve hot with steamed rice.
Provided by Ambika
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 41 g, Fat 2.4 g, Fiber 19.9 g, Protein 14.8 g, SaturatedFat 0.4 g, Sodium 47.2 mg, Sugar 3.7 g
HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,
A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!
Provided by Charishma_Ramchanda
Categories Curries
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Put the first three ingredients in a pressure cooker.
- Pressure cook for upto 2-3 whistles.
- Remove from flame and let out the steam.
- Mix the cooked lentils with water using a wooden spoon.
- Boil the mixture for 5 minutes.
- Heat oil in a pan.
- Add cumin seeds and mustard seeds.
- Allow to splutter.
- Once they stop spluttering, add curry leaves.
- Stir-fry until fragrant.
- Add garlic and stir-fry until the raw smell is gone.
- Mix in the red chilli and turmeric powders and the corriander leaves.
- Fry till it turns slightly brown.
- Pour over the boiled lentils.
- Serve hot over cooked white rice.
- Enjoy a hearty lunch!
INDIAN LENTIL CURRY
Steps:
- chopp onion and cook in oil do not let burn. add cumin and cook until fragrant add ginger garlic paste cook 30 seconds add water, indian spices and the bigger uncooked lentils cover and simmer until almost cooked but still al dente. Add the smaller size lentils tomatoes and cook until soft and curry thickens. add salt and pepper . add more water if necessary add the cooked chickpeas or beans when lentils are cooked. The finished curry should be thick but still have plenty of liquid. Mix chopped cilantro at the end of cooking. Serve over jasmine rice or next to indian flat bread.
Tips for a Perfect Indian Lentil Curry:
- Use high-quality lentils. Split red lentils are the most common type used in Indian lentil curry, but you can also use brown or green lentils. Make sure to rinse the lentils well before cooking to remove any dirt or debris.
- Sauté the spices. This is an essential step in building flavor for the curry. Heat some oil in a large pot or Dutch oven over medium heat. Add the cumin seeds, coriander seeds, and turmeric powder and sauté for 1-2 minutes, or until the spices are fragrant.
- Use a good quality garam masala. This spice blend is essential for adding depth of flavor to the curry. You can find garam masala at most Indian grocery stores or online.
- Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy.
- Serve with your favorite sides. Indian lentil curry is traditionally served with rice, roti, or naan. You can also serve it with yogurt, chutney, or pickles.
Conclusion:
Indian lentil curry is a delicious, healthy, and affordable dish that is easy to make at home. With a few simple ingredients and some basic cooking skills, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy weeknight dinner, give this Indian lentil curry recipe a try. You won't be disappointed!
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