This red lentil curry is rich and hearty. It's great as a main meal rather than a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you — this is an easy dish to make. This dish is excellent served with basmati rice.
Ingredients
- red lentils: 2 cups
- water: 3 cups (or more if needed)
- vegetable oil: 1 Tbsp
- onion: 1 piece (diced)
- curry paste: 2 Tbsp
- curry powder: 1 Tbsp
- ground turmeric: 1 tsp
- ground cumin: 1 tsp
- chili powder: 1 tsp
- salt: 1 tsp
- white sugar: 1 tsp
- garlic: 1 tsp (minced)
- ginger: 1 tsp (fresh; minced)
- tomato puree: 1 can (14.25 ounce can)
Metric Conversion
Stages of cooking
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Wash lentils in cold water until water runs clear.
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Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
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Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
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Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
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Stir in tomato puree and lentils; cook until warmed through.
