Red Lentil Curry Recipe

Method11 steps · about 35 min

1. 1

   Step 1: For the stovetop pot route, rinse the lentils three times, drain, add 2½ cups fresh water and bring to a boil; reduce to medium. For either pressure-cooker route, rinse and drain only here, then skip step 2.

   Uses 1 cup red lentils, rinsed; choose one cooking route · 2½ cups water, ordinary stovetop route only; pressure routes use it in step 7

2. 2

   Step 2: Stovetop pot route only: cook the lentils about 10 minutes until tender, reserving the cooking stock. Older whole lentils can take longer; chop and prepare the other ingredients meanwhile. Skip this separate lentil cook for either pressure-cooker route.

   Cook lentils · 10 minUses Stovetop route: tender lentils with their cooking stock; for pressure routes, skip this separate cooking stage

3. 3

   Step 3: For the stovetop pot or pressure cooker, heat 2–3 tbsp oil, ghee or butter in the cooking pan. For the Instant Pot, use Sauté. Add the optional ½ tsp cumin, one 3-inch cinnamon piece, ¾–1 cup onion, optional green chili (1) and either 1 sprig curry leaves or 1 bay leaf. Sauté until golden, about 8 minutes.

   Uses 2–3 tbsp oil, ghee or butter · One 3-inch cinnamon piece · ¾–1 cup finely chopped onion · ½ tsp optional cumin seeds · 1 optional green chili · one curry-leaf sprig, if that option is chosen · one bay leaf, instead of curry leaves

4. 4

   Step 4: Add ¾ tbsp each grated ginger and garlic (¾ tbsp). Sauté for about 1 minute until aromatic.

   Uses Onion, optional green chili, whole spice and chosen curry-leaf/bay-leaf aromatics · ¾ tbsp grated garlic, about 3 medium cloves · ¾ tbsp grated ginger

5. 5

   Step 5: Stir in 1 tbsp curry powder, ¾–1 tsp garam masala and ½ tsp Kashmiri chili powder or paprika, followed by the prepared tomatoes (1¾ cups) and 1 tsp salt. Reduce this salt if your curry powder already contains salt. Cover and cook until the tomatoes break down, adding a splash of water only if fresh tomatoes begin to stick.

   Uses Ginger and garlic sautéed until aromatic · ½ tsp Kashmiri chili powder or paprika · 1 tbsp mild curry powder · ¾–1 tsp initial garam masala · 1¾ cups prepared tomatoes, or one 14 oz can crushed tomatoes · splash only if fresh tomatoes need it to prevent sticking · 1 tsp initial sea salt; reduce if the curry powder is salted

6. 6

   Step 6: Saute for 1 to 2 mins until the mixture turns aromatic.

   Uses Spiced tomatoes cooked until broken down and aromatic

7. 7

   Step 7: For the ordinary stovetop pot, add the cooked lentils with all their remaining cooking liquid from step 2. Add about ½ cup extra water only if needed, bring to a boil and simmer for 2–3 minutes. For the Instant Pot, add the rinsed raw lentils (1 cup) and 2½ cups water to the masala, scrape the base clean and cancel Sauté. Seal and pressure cook on HIGH for 7 minutes, then release naturally. For a stovetop pressure cooker, add the rinsed raw lentils and 2½ cups water, cook for 2–3 whistles over medium heat and allow pressure to drop naturally. Use just one cooking route.

   Uses Finished onion-tomato spice base · 1 cup rinsed raw lentils, pressure-cooker route only · 2½ cups water, pressure-cooker route only · Up to about ½ cup extra water for the ordinary stovetop route, only if needed · ordinary-pot route only; same lentils and reserved cooking stock from step 2

8. 8

   Step 8: Mash a few cooked lentils if desired. Add 2 tsp crushed kasuri methi and choose one finish: ⅓ cup thick coconut milk or heavy cream; or ⅓ cup yogurt, first whisked with 2–3 tbsp of this curry and then returned to the pot. For the homemade cashew (20) finish instead, blend 20 cashews with their separate ⅓ cup water until smooth and stir in the resulting cream. Simmer gently for 2 minutes.

   Simmer with cream · 2 minUses Stovetop route: cooked lentils simmered with masala and reserved stock; pressure routes follow alternate instruction · 2 tsp crushed kasuri methi · ⅓ cup coconut milk, heavy cream or yogurt; omit for the separate homemade cashew finish · 20 cashews for homemade cream; Only for the homemade cashew finish instead of coconut milk, dairy cream or yogurt · ⅓ cup water for homemade cashew cream; Only blend with the 20 cashews for the separate cashew finish

9. 9

   Step 9: Taste test. If you want, add more salt, garam masala or black pepper for heat.

   Uses Same curry with chosen cream/coconut/yogurt/cashew finish · extra only if needed after tasting, separate from the initial 1 tsp · extra only if desired after tasting, separate from the initial measured spice · optional black pepper to taste

10. 10

    Step 10: Garnish with chopped coriander (2–3 tbsp) leaves and an optional squeeze of lemon juice.

    Uses Same curry after taste adjustment · 2–3 tbsp chopped coriander · Lemon juice, optional, to finish

11. 11

    Step 11: Serve hot. Rice, naan, chapati, roti or another ready flatbread are optional accompaniments.

    Uses Finished curry garnished for serving