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Rice topped with curry and pickled onions
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Masoor Dal Recipe

A budget friendly brown lentil curry that is packed with flavour and easy to make. The addition of coconut makes it even tastier.
Prep Time10 minutes
Cook Time50 minutes
Course: dinner recipes, lunch
Cuisine: Indian
Keyword: brown lentils, high protein currys, indian curry, indian recipes, vegetarian recipe
Servings: 6 Portions

Ingredients

  • 1 cup dry brown lentils
  • 1 medium onion sliced (red or white)
  • 1 tsp cumin seeds
  • 2 tsp crushed ginger-garlic paste
  • 1/2 to 1 tsp crushed green chillies adjust according to spice preference
  • 2 sticks curry leaves
  • 1 tsp turmeric
  • 1/2 tsp red chilli powder
  • 2 tsp Dhana Jiru ground coriander and cumin blend
  • 1/2 tsp garam masala
  • Salt to taste
  • 400 g finely chopped tomato tin (the Mutti one is great)
  • 400 ml coconut milk
  • Chopped coriander for garnishing
  • Oil for cooking

Instructions

Prepare Lentils:

  • Rinse the lentils with room temperature water, then soak them for 15 minutes in warm water.

Prepare Onion Mixture:

  • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle but not burn.
  • Add sliced onions and cook until translucent on low heat.
  • Stir in curry leaves, crushed ginger-garlic paste, and crushed green chillies. Cook for about 1 minute on low heat.

Make Tomato Base:

  • To the onion mixture, add turmeric, red chilli powder, Dhana Jiru, garam masala, and salt. Mix well.
  • Add the tomatoes and let the mixture cook for about 20 minutes until the sauce thickens and deepens in colour.

Cook Lentils:

  • Drain the soaked lentils and add them to the tomato base. Mix well and let it cook for about 10 minutes.

Add Coconut Milk:

  • Pour in the coconut milk and stir to combine.
  • Let the curry simmer for at least 45 minutes, or until the lentils are fully cooked and the flavours are well combined.

Serve:

  • Garnish with chopped coriander before serving.
  • Enjoy the brown lentil curry with rice, yoghurt, and pickled onions for a complete meal.

Notes

Adjust the spice levels according to your preference. You can also add more water or coconut milk if needed to adjust the consistency of the curry.
For the pickled onions, boil equal parts of water and white vinegar with Schezuan peppercorn and a dry Kashmiri chilli. Thinly slice a red onion. Place this in a clean glass jar and top with the vinegar mixture. Let this cool down then store in the fridge. Enjoy as and when and keep in the fridge for a maximum of two weeks.
Can I omit the coconut milk in this curry? You can skip the coconut however I highly recommend it for an added layer of flavour and a great curry texture.