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Stainless Steel Pot
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Cutting Board
Small Steel Saucepan
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Pots and Pans Kitchen Tools Small Appliances Baking ToolsRed Lentil Curry
Easy Red Lentil Curry with or without Spinach
Ingredients
- 6oz/170g 1 cup red lentils/masoor dal
- 3 tbsp ghee sub coconut oil or vegetable oil
- 1 tsp cumin seeds
- 6oz/170g 1 medium red onion finely chopped
- 1 tbsp ginger minced
- 2 tsps garlic minced
- 8oz/226g 2 medium tomatoes chopped
- 1/2 tsp ground turmeric
- 1/2 tsp red chilli powder to taste
- 1/2 tsp garam masala
- 1 pinch fenugreek/methi powder optional
- 5oz/140g 1 cup thawed frozen spinach or 3 cups fresh spinach optional
- lemon juice to taste
Optional Tadka
- 2 tbsp ghee
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- 2 dried red chiles
- 2 tsp minced garlic
- 1/2 tsp Kashmiri red chili powder
- 1 sprig curry leaves
Instructions
- Rinse lentils until clean. Bring 4 cups of water to a boil in a pot. Add the lentils. Stir and cook until tender, about 15 minutes, occasionally skimming off any foam.
- Heat up a pot and add ghee, coconut oil or vegetable oil. When the ghee is hot, add cumin seeds. When they pop and turn color in a few seconds, add onion, ginger and ¼ tsp salt. Sauté until soft. Add chopped garlic and sauté until golden brown.
- Add turmeric, chili powder, garam masala and fenugreek powder. Cook for a few seconds. Add chopped tomatoes, ¼ tsp salt and stir. Cover and cook until the tomatoes are soft and oil separates. Add spinach, ¼ tsp salt and stir. Add the cooked dal, 1/2 tsp salt and stir. Cover and cook on low heat for 5 minutes. Taste and adjust salt. Add fresh lemon juice to taste. Optional Tadka below. Serve with rice or any Indian bread.
- Optional Tadka - For extra flavor, heat up 2 tbsp ghee in a small pan. When hot, add mustard seeds and cumin seeds. When they pop, add red chiles, garlic and chili powder. Add curry leaves. Stir and cook for a few seconds until golden, but not brown. Remove from heat while cooking, if pan is too hot. Pour on top of lentil curry. ***Dried red chiles can be broken and added, if you want a spicy curry.
- ***Curry can be made with or without spinach.
- ***Fresh or slightly thawed frozen spinach is best used in this recipe. Chard is a good substitute. ***Flour tortillas can be substituted if naan, chapathi or roti are not available.
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