Red Lentil Curry

Full recipe available here.

Ingredients

Dal
• 2 cups split red lentils, rinsed
• 1.4–1.6L water
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 carrot, diced (optional)
• 2 cups baby spinach, chopped
• 1 tbsp ginger, grated
• 3 garlic cloves, minced
• 1–2 green chillies, slit
• 1 tsp turmeric
• 1 tsp salt

First tempering
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf or 6 curry leaves

Tadka (finishing sizzle)
• 2 tbsp oil or vegan butter
• 6–8 garlic slices
• 1 tsp cumin seeds
• 1 tsp Kashmiri chilli powder (or paprika)
• Pinch asafoetida (optional)
• 1 tsp garam masala
• Juice of 1 lemon
• Fresh coriander

Method

1. Rinse lentils until water runs clear. Heat oil in a pot, add cumin seeds and bay leaf, then onion with a pinch of salt. Cook until golden. Add garlic, ginger, and chillies, then tomatoes, carrot, and turmeric. Cook until softened.

2. Stir in lentils and water, bring to a boil, then simmer uncovered 20–25 mins until creamy, adding more water if needed. Season with salt and stir in spinach to wilt.

3. For the tadka, heat oil in a small pan, fry garlic slices until golden, then add cumin, hing, chilli powder, and garam masala. Pour over the dal. Finish with lemon juice and coriander.

4. Serve hot with basmati rice or roti and enjoy!