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76 lines
3.1 KiB
Plaintext
76 lines
3.1 KiB
Plaintext
---
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title: "Lentils"
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slug: "lentils"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "indian"
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tags: ["indian", "curry"]
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cookTime: 60
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prepTime: 30
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servings: 10
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author: "jake"
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description: "A neutral lentil dish that can complement other curries or be a meal on its own."
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featured: false
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display: true
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displayPhoto: ""
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---
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This recipe uses brown lentils (whole Masoor Dal), as well as their hulled (red Dal) and split (split red Dal) forms.
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The whole dal retain their consistency, and the hulled and split dal thicken the gravy. Both are recommended to be used. Some substitutes for the whole dal can be done, I have used whole mung beans (Green Moong Dal) as a replacement, and any split dal can be used instead of the split red dal.
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<RecipeCard>
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## Photos
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*Image Coming Soon*
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## Ingredients
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### Brown & Red Lentils
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- 1 cup whole masoor dal (brown lentils)
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- 1 cup split masoor dal (hulled and split brown lentils aka red lentils)
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### Gravy
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- 1 cup onion (finely chopped)
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- 1 1/2 cups medium tomatoes (finely chopped)
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- 1 tbsp cumin seeds
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- 1 tbsp fennel seeds (optional)
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- 3 dried red chilies or 1/2 tsp chili flakes
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- 1 tablespoon minced ginger
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- 1 tablespoon minced garlic
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- 1/4 cup coriander leaves/cilantro with tender stalks, leave some to garnish
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- 1/4 tsp ground turmeric
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- 1 tsp sea salt, adjust to taste
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- 1 tsp kashmiri chili powder, adjust to taste
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- 1 tsp coriander powder (optional)
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- 1/2 tsp cumin powder (optional)
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- 1 tsp garam masala, adjust to taste
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- 1 tbsp amchur powder
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- 1 tbsp dried fenugreek leaves (kasuri methi)
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## Instructions
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**Lentil Preparation**
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1. Add each type of **lentil** individually to a large bowl and rinse well at least 3x.
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2. Add to a pot with 4 cups **water** if using both types of lentils, 3 cups if not using split lentils.
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3. Bring to a rolling boil, skimming froth if it appears.
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4. Reduce to medium and cook until tender, for 20-25 mins. Red lentils should break down completely and brown lentils to retain their shape.
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**Gravy Instructions**
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1. On a medium flame, head 2/3 tbsp **ghee/oil** in large pot.
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2. When medium hot, add **cumin** and **fennel seeds** followed by **dried red chilis**. If using chili flakes save for a later step.
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3. Once sizzling and the chilis turn crisp but not burnt, add **onions**. Sautee until light golden for 5-6 mins.
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4. Stir in **ginger garlic** and **coriander leaves/stems**. Sautee until aromatic for 1-2 mins.
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5. Stir in **turmeric**, **salt**, **red chili powder**, **coriander powder**, **cumin powder**, and **garam masala**.
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6. Add **tomatoes** and deglaze by pouring 1/4 cup water.
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7. Cook until tomatoes break down completely.
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8. Add **cooked lentils** along with the liquid in the pot and mix well. Pour **hot water** as needed (about 1/2 cup or as needed) and bring to boil.
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9. Simmer for 5 minutes until thick and traces of fats visible on top. Optionally mash lentils a bit for a creamier consistency.
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10. Stir in **amchur powder** and **fenugreek leaves**.
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## Notes
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### Mix & Match
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- Try with all types of lentils!
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## References
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- Reference Recipe **[HERE](https://www.indianhealthyrecipes.com/brown-lentils/)**
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</RecipeCard>
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