Lentil Curry

Lentil curry makes a tasty low cost, low fat supper that's rich in protein and iron. It's quick to cook and only needs some rice or bread as an accompaniment though a little raita or chutney is also good on the side.

I make a lot of variants of red lentil dal but this one is a straightforward, one-pot version - that is it doesn't use the more usual method of frying the spices seperately. For this lentil curry, I usually use regular split red lentils (or dal) like the ones pictured below but you can use any split variety. In fact a mixture of split lentils adds a really great texture if you feel like experimenting.

Ingredients For The Curry

1 tablespoon of sunflower oil or other flavorless oil

1 small onion

1 teaspoon of mustard seeds

1 teaspoon chopped fresh chilli

2 cloves of garlic

8 fenugreek seeds or ¼ teaspoon of ground fenugreek

1 small chunk of root ginger, grated - about 1 teaspoon

½ teaspoon of salt

150g of split red or mixed lentils

1 tablespoon of tomato puree (tomato paste)

2 cups/450mls water

2 tomatoes

1 tablespoon lemon juice

3 tablespoons chopped fresh coriander (cilantro)

½ teaspoon garam masala


1. Heat the oil and cook the onion for 2-3 minutes until golden.

2. Add the mustard seeds, garlic, fenugreek seeds, ginger, chilli and salt. Stir for a minute or so.

3. Pour in the lentils, tomatoes, tomato puree (paste) and water. Bring to the boil, simmer until the lentils are soft - about 15-20 minutes.

4. Finally stir in the lemon juice, coriander(cilantro) and garam massala.

Serve these spicy lentils with naan bread and raita or as an accompaniment to curries.

Related Pages...

Vegetable Curry Recipe

An aromatic South Indian style vegetable curry recipe with cashews, coconut, tomatoes and vegetables.

Indian Spiced Red Lentil Soup

A delicately spiced soup with split red lentils, vegetables and spices.

> > Lentil Dal

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