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Quick Split Red Lentil Curry

Manjiri Chinis
Delicious Red lentil curry, easy to prepare, vegan friendly recipe
Course Main Course
Cuisine Indian


  • 1 cup Red lentil washed
  • 1.5 tbsp Sunflower Oil
  • 1 small pinch Hing/Asafoetida
  • 2-3 Kadipatta/Curry leaves
  •  ½ Hirvi Mirchi/ Green Chilli
  • ½ tsp Mohri/ Black Mustard seeds
  •  ½ tsp Jeere/ cumin
  • 2 cloves Lasun / Garlic with skin on
  • A small piece of fresh ginger washed and roughlysliced  - keep mortar pestel handy
  • ½ Laal Kanda/ Large Red Onion chopped fine
  •  2 tsp Garam Masala
  • ½ tsp Halad/ Turmeric Powder
  • 1 heaped tsp Laal Mirchi/ Red Chilli Powder
  • 1 heaped tsp Dhane/Coriander Powder
  • 1 small tomato chopped fine or ½ heaped tbsp canned chopped tomatoes
  • Salt as per taste
  • Water as per the quantity of lentils used
  • Fresh coriander leaves to garnish


  • Wash the red lentils, drain and set aside
  • Finely chop the red onion
  • Heat oil in a pan
  • Leave the skin on the garlic cloves and smash the cloves using a pestle, remove the skin from the ginger and use a mortar pestle to crush it to release all the juices.
  • When the oil is hot add a pinch of asafoetida, mustard seeds and cumin, once the mustard seeds and cumin begin to pop and crackle, add the garlic, green chilli, curry leaves and the ginger. Remember to use a spoon to scoop all the juice from the crushed ginger into the pan, you don't want to waste all that goregous juicy flavour
  • Tip in the chopped onion, add the corinader powder, garam masala and saute until the onion turns a soft brown colour, keep stirring to ensure the onion does not burn
  • Add the chopped tomatoes and mix well, then reduce the flame and add the washed red lentil
  • Add enough water, cover and cook until done
  • Garnish with freshly chopped coriander leaves just before turning off the gas
  • Serve with steamed pressure cooked rice, always top with a nice blop of puree ghee, a nice cucumber raita will complete the meal