- Cuisine: Indian
- Course: Dinner, Side Dish
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1 cup split red lentils
3 cups water
2 tsp curry powder, (optional, and a teaspoon of mustard seed if you have them.)
1 tsp paprika
1 cup diced onions
1 Tbsp garlic ginger paste
1-2 green hot chillis seeded and finely chopped
2 medium tomatoes, chopped
3 Tbsp vegetable oil
1 tsp salt plus more to taste
Combine the water with the lentils in a pot large enough to hold the ingredients plus some extra room.
Bring the water and lentils to a boil, uncovered and then reduce heat to low, cover and simmer until the lentils completely lose their shape. This will takes about 40 minutes.
While the lentils cook, heat 3 Tbsp oil in a frying pan over medium heat. Try mustard seed and then add the onions, chopped green chilli and curry powder reduce heat to medium low and cook until the onions soften and turn translucent. This will takes about 8-10 minutes.
Increase the heat to medium and add the garlic ginger paste. Then stir into the onion chilli mixture and cook for another minute.
Add the paprika and 1 tsp salt. Stir to mix evenly and cook another minute or so.
Then add the tomatoes and cook, stirring frequently, until the tomatoes soften.
Fold the tomato mixture into the lentils. Stir to combine. Taste and adjust the salt, a bit at a time.