Whole Brown Lentils Curry

Ingredients:

• 1 cup whole brown lentils (sabut masoor dal)
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 1-inch piece ginger, grated
• 3–4 garlic cloves, minced
• 1 green chili (optional)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 1–2 tbsp oil or vegan ghee
• 3–4 cups water (for boiling lentils)
• Fresh cilantro for garnish
• Juice of half a lemon (optional)

Instructions:

1. Rinse & Cook Lentils:
   • Wash lentils thoroughly.
   • In a pressure cooker or pot, add lentils with 3 cups of water and a pinch of salt. Pressure cook for 3–4 whistles (or simmer in a pot for 30–35 mins until soft but not mushy).
2. Make the Tempering (Tadka):
   • In a pan, heat oil. Add cumin seeds and let them sizzle.
   • Add onions and sauté until golden brown.
   • Stir in garlic, ginger, and green chili. Sauté for a minute.
   • Add tomatoes, turmeric, coriander powder, red chili powder, and salt.
   • Cook until tomatoes break down and oil separates from the masala.
3. Combine & Simmer:
   • Add the cooked lentils to the pan (or transfer the tadka into the cooked lentils).
   • Mix well and add water to adjust consistency.
   • Simmer for 10–15 minutes on low heat.
   • Add garam masala and lemon juice. Mix well.
4. Serve:
   • Garnish with fresh cilantro.
   • Serve with steamed rice, pickles, and raw veggie salad (radish, cucumber, carrot).

🌿 Tips:

• For a smoky flavor, try the charcoal dhungar method.
• Add spinach or kale for a green twist.
• Stores well – perfect for meal prep!