Quite a staple dish in every Indian household, the Masoor Dal Curry is filled with the goodness of lentils! Serve it with a bowl of basmati rice and treat yourself with the traditional Dal Chawal recipe of India!
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree
Wash the lentils in cold water until the water runs clear. Soak lentils in a pot and bring them to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in the tomato puree, remove the curry from heat and add the boiled lentils to it. The scrumptious Masoor Dal Curry is ready to be served!
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