Easiest Way to Cook Tasty Lentil and tomato curry, Indian style

Easiest Way to Cook Tasty Lentil and tomato curry, Indian style Delicious, fresh and tasty.

Lentil and tomato curry, Indian style. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat. Great recipe for Lentil and tomato curry, Indian style. Recently summoned the courage to experiment with Indian spices and was pleased that the results were pretty tasty.

Through my research, I learned that makhani is often served with black lentils (dal makhani), so I decided to add lentils for substance and give the recipe name a makeover: Tomato and Lentil Curry.

While it's certainly an improvement, I'm not sure any name could represent this bold and spicy, hearty dish in its full glory.

Costco carries an organic Toor Dal which is what inspired me to create this recipe.

You can cook Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lentil and tomato curry, Indian style

1. It’s 1/2 can of lentils.

2. It’s 1/2 can of diced tomatoes.

3. Prepare 1 of small onion, sliced.

4. It’s 1 tbs of finely minced ginger.

5. It’s 1 tbs of finely minced garlic.

6. Prepare 1 tsp of coriander seeds.

7. You need 1/2 tsp of cumin seeds.

8. You need 1/2 tsp of yellow mustard seeds.

9. You need 1 of bay leaf (optional).

10. Prepare 2 tbs of garam masala powder.

11. It’s 2 tbs of cooking cream.

12. It’s 1 tsp of sugar (I used coconut sugar).

13. It’s 1 tbs of oil (I used coconut).

14. It’s to taste of Salt and pepper,.

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Spicy Indian Lentil and Spinach Curry with Rice is my take on a traditional curry lentil dish but, the addition of coconut milk and lemon juice makes this recipe more creamy with just the right touch of sour, so every bite is a delightfully flavorful experience.

Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water.

The Indian dal has as many recipes as there are families in India.

Lentil and tomato curry, Indian style step by step

1. 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..

2. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..

3. Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..

4. 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..

5. Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..

6. Add in cream, then reduce once again to preferred consistency..

7. Remove from heat and serve..

But there are two popular ones - an exotic and rich restaurant style known as tadka dal and then a basic simple dal recipe the way its prepared at home.

For this recipe however, I went very gentle on the spices, because sometimes you just need to enjoy plain flavors.

To make your red lentil stew creamier, you can add a can of coconut milk.

You can also spice it up with curry, chili and freshly grated ginger.

Hi Russell, curry powder is just a generic blend of spices and completely unrelated to the curry leaf, so no, not a substitute.