Tangy Tamarind Lentil Delight 🌱🍲

Lentil Curry Recipe

Overview:

This Lentil Curry recipe is a delightful twist on the traditional Sri Lankan lentil curry, incorporating the tangy flavor of tamarind for a unique and tantalizing taste experience. Bursting with aromatic spices and hearty lentils, this dish is sure to become a favorite in your kitchen.

• Name: Lentil Curry 🍛
• Cuisine: Sri Lankan, Asian
• Category: Lentil
• Keywords: Beans, Asian, < 60 Mins
• Servings: 4 people
• Total Time: 35 minutes
  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes

Ingredients:

• 1 cup red lentil
• 1 onion
• 5 garlic cloves
• 1 curry leaf
• 1 tamarind pod (size of 1 lime, soaked in water)
• 2 whole mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon MSG
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon salt

Instructions:

1. Prepare Lentils:

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   • Boil red lentils until tender in 4 cups of water, turmeric powder, and MSG.

2. Add Tomatoes:

   • Stir in chopped tomatoes and curry powder. Cook until the tomatoes are done.

3. Cook Aromatics:

   • In a separate pan, heat oil.
   • Add dry chili, mustard seeds, and fenugreek seeds. Be careful not to let them burn.
   • Add curry leaves, chopped onion, and garlic. Fry until golden brown.

4. Combine Ingredients:

   • Once cooked, remove the lentils into a separate bowl.
   • Add the lentil mixture to the pan of cooked aromatics. Stir well.

5. Adjust Seasoning:

   • Adjust salt to taste. You may also add a bit of lemon juice for extra flavor.

6. Simmer:

   • Cover and cook for about 3 minutes to allow the flavors to meld together.

7. Serve:

   • Serve hot with plain boiled rice and a refreshing eggplant salad.

Tips:

• Tamarind Substitute: If tamarind is not available, you can use chopped well-ripened tomatoes instead.
• Extra Water: If you prefer a more gravy-like consistency, add more water before adding the chopped tomatoes.
• Finding Tamarind: Tamarind pulp can be found in Asian food stores. If using tamarind pods, soak a small piece in water and squeeze out the juice.
• Avoid Bitterness: Be cautious not to let the spices burn, as it may impart a bitter taste to the curry.

Nutritional Information (per serving):

• Calories: 365.5
• Fat: 15.9g
  • Saturated Fat: 2.5g
• Cholesterol: 1mg
• Sodium: 6008.9mg
• Carbohydrates: 40.9g
  • Fiber: 6.6g
  • Sugar: 7.3g
• Protein: 17.6g

About Tamarind:

Tamarind, a tropical fruit commonly used in Asian cuisines, adds a unique tangy flavor to dishes. In Sri Lankan cooking, it’s often used to balance the richness of lentil curries. If you’re unfamiliar with tamarind, it comes in pods with a semi-hard peel. Inside, you’ll find a sticky pulp surrounding seeds. To use, simply break off a small piece, soak it in water, and squeeze out the juice. Alternatively, you can purchase tamarind pulp from Asian food stores, where it’s often sold in convenient blocks that can be stored for extended periods.

Living in Cairns, Australia, I recently discovered tamarind pulp in Asian food stores packaged in blocks that are wrapped in clear plastic. This makes it easy to store and use whenever you need it, adding a burst of flavor to your dishes.

Enjoying Lentil Curry:

Lentil curry is a staple in Sri Lankan cuisine, enjoyed by families throughout the country. This recipe offers a personalized twist with the use of tamarind, providing a delightful balance of sourness and sweetness. Whether you’re a lentil lover or new to Sri Lankan cuisine, this flavorful dish is sure to please your palate. Serve it with steamed rice and a side of eggplant salad for a complete and satisfying meal experience.