Red Lentil Curry Without Coconut Recipe
Introduction
Embark on a delightful culinary journey with this Red Lentil Curry Without Coconut, a high-protein vegetarian dish that seamlessly blends traditional Indian flavors into a comforting meal. Perfect for lunch, this curry can be paired with various sides for a wholesome experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 1 cup |
| Tomatoes (chopped) | 1 cup |
| Onion (sliced thin) | 1 |
| Garlic (cloves) | 3 |
| Ginger (fresh, ½ inch piece) | 1 |
| Green Chillies (chopped, optional) | 2 |
| Kasuri Methi (Dried Fenugreek Leaves, optional) | 1 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 |
| Protein | ~9g |
| Carbohydrates | ~30g |
| Dietary Fiber | ~8g |
| Fat | ~3g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 5
Instructions
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Soak the Lentils: Begin by soaking the Masoor Dal in water for about 20 minutes. This helps soften the lentils for quicker cooking.
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Cook the Lentils: In a saucepan, boil the soaked lentils with 3 to 4 cups of water until they become soft, covering the pan with a lid to retain moisture.
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Prepare the Base: In another saucepan, heat 1 tablespoon of sunflower oil over medium heat. Add the sliced onions and fry until they are slightly browned. Next, incorporate the chopped tomatoes and stir well, covering the pan until the tomatoes turn soft and mushy, stirring occasionally.
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Make the Paste: Allow the mixture to cool slightly before transferring it to a blender. Add the ginger and garlic, using very little water to grind it into a smooth paste.
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Combine Ingredients: Pour the prepared paste over the cooked lentils. Add a splash of water if necessary to reach your desired consistency. Stir in the green chilies and bring the mixture to a gentle boil over medium heat for about 5 minutes.
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Add Spices: Incorporate all the spices: red chilli powder, turmeric, garam masala, coriander, and cumin powder. Mix thoroughly, then season with salt and sprinkle the crushed Kasuri methi for an aromatic touch.
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Simmer: Allow the curry to simmer on low heat for an additional 5 minutes, letting the flavors meld beautifully.
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Serve: Remove from heat and serve hot, ideally paired with Palak Raita, Aloo Bhindi Ki Sabzi, and warm Phulkas for a complete weekday meal.
Conclusion
This Red Lentil Curry Without Coconut is not only nutritious but also a flavorful addition to your meal repertoire. Enjoy its rich taste and vibrant colors that brighten any dining table!
