Have I mentioned that I love, love, absolutely love lentil curries? I must have. :)
In my 2 years in India, I’ve experimented with various recipes and a variety of lentils, ranging from yellow split mung lentil, to split Bengal gram (chana dal), to whole brown lentil to split green mung lentil and more. My favourite remains using yellow split mung lentil to cook a light lentil curry.
This is my go-to recipe for making a quick and wholesome lentil curry. I’ve adapted it from Anjum’s New Indian. Having cooked it SO many times and, I have adjusted it slightly each time to suit our taste palette – something light, not too much heat and not overly-spiced. I’ve even tried it with other lentils and they all taste awesome. I think this is it – my perfect recipe for an easy lentil curry.
Prep 60 mins (including soaking time)
Cook 30 mins
Serves 2 as a complete meal
(a) 125g yellow split mung lentils, washed and soaked for 1 hour, then drained
(b) 7g fresh ginger, peeled and pounded to a paste
(c) 1 green chilli, finely chopped (keep seeds)
(d) 1/4 tsp turmeric
(e) 1/2 – 3/4 tsp salt
(f) 1 large tomato (with skin), roughly chopped
(g) 600ml water (f0r thicker texture) or 750ml water (for watery texture)
(h) 1 tbsp peanut oil
(i) 1/4 tsp cumin seeds (optional, if you are not a fan of cumin)
(j) 8-9 curry leaves, shredded
(k) 4 large garlic cloves, peeled and roughly sliced
- Place (a) to (g) in a large saucepan. Bring to the boil, then turn down the heat and simmer for 30 minutes, or until lentils have softened.
- Use a whisk to create a creamier texture.
- Heat (h) in a small saucepan. Add (i). Once they release their aroma, stir in (j) and (k). When garlic starts to brown at the edges, turn off the heat and pour it into the whisked curry.
- Stir well and serve.
Using other lentils:
a. Green split mung dal – soak 10 minutes only. Everything else remains the same.
b. Split pigeon peas (tuvar dal) – soak 1 hour. Cooking time reduced to 20 mins.