Red Lentil Curry

Why you’ll love this Red Lentil Curry

1. Quick and Comforting
   Ready in under 40 minutes, this dal is perfect for busy weeknights or a cosy, nourishing meal.
2. Naturally Vegan & Gluten-Free
   It’s a wholesome and plant-based option that suits a variety of dietary needs without compromising flavour.
3. Simple Pantry Ingredients
   It uses everyday spices and staples with no fancy ingredients needed.
4. High in Protein & Fibre
   Red lentils are nutrient-dense, making this dish filling, heart-healthy and great for digestion.
5. Perfect with Rice or Roti
   This versatile curry pairs beautifully with fluffy basmati rice, warm chapati, or naan.

Top Tips when making Red Lentil Curry

Rinse Lentils Thoroughly
Wash until the water runs clear to remove excess starch and prevent foaming while cooking.

Cook Lentils Separately First
Boiling and draining the lentils before adding to the masala gives better texture and flavour control.

Let the Spices Cook Out
Wait until the oil separates from the tomato-onion base to ensure the spices are fully cooked.

Adjust Consistency to Preference
Add more or less water depending on whether you prefer your dal thick or soupy.

Ingredients

• 1 cup red lentils (masoor dal), rinsed well
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 2 cloves garlic, minced
• 1 tsp ginger paste (or fresh grated ginger)
• ½ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste)
• ½ tsp ground coriander
• 2 tsp Paprika
• 1 tsp salt (adjust to taste)
• 1½ tbsp oil or ghee
• 3–3½ cups water
• Optional: handful of fresh coriander for garnish

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Instructions

Boil Lentils

1. Boil the lentils in water for around 20 minutes until they soften, drain and set aside.

Make the Tarka

1. In a pot, add the oil, chopped onions, garlic and ginger and cook for a few minutes.
2. Add in the chopped tomatoes and cooked down until they soften.
3. Add in the salt, turmeric, red chilli powder, paprika & ground coriander and cook until the oil separates from the onions.

Add Lentils

1. Add in the boiled red lentils and cook for around 10 minutes, allowing the flavours to infuse.
2. Add in the water and cook down until you get the desired consistency.

Serve

Garnish with fresh coriander and serve hot with basmati rice, chapati, or naan.

Storage tips

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.

Reheat: Add a splash of water when reheating to loosen the consistency and bring it back to life.

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