Red Lentil Curry (Masoor Dal)

Lentils were a staple in my mothers' cooking. I remember dearly her green lentil stew, an unassuming green blob, with a suprising taste intensity thanks to a precise use of spices. When I was a student, cheap and homey recipes like this one were golden. I felt like making my own lentil stew though, and stumbled upon a simple, Westernized red lentil curry recipe, where I basically mixed together red lentils, onion, tomato, coconut milk and turmeric. I thought it was pretty tasty back then ! That was before trying my hand at authentic Indian recipes. Simply get the spice mix right, and throw away that coconut milk can ; you'll thank me later. It may take a teeny bit more effort than happily throwing random spices in your pot, but it's all worth it. I love this kind of recipe - the Dutch oven kind ; the steps are so simple, and quite quick here compared to classic meat-based recipes :

• Cut some onion, garlic, ginger and chili if using ;
• Cook your onions ;
• Add the remaining spices and aromatics, then your lentils ; cover with water ;
• 25 minutes later, add last minute aromatics and you're done!

Beware ; this dish can be quite spicy if using both powdered chili and fresh chili. If you want it less spicy, remove the powdered chili -or both types of chilies altogether!

Red lentil curry (Masoor Dal) - Recipe

Ingredients - Where to find them

• For Ghee, dry fenugreek leaves (Kasoori methi) and possibly curry leaves and garam masala, you should visit an Indian or Pakistani produce store.
• If you cannot, it's OK !
  • Replace Ghee with butter ;
  • Simply forgo the fenugreek & curry leaves and garam masala. You'll still have a delectable end result !

Ingredients - Advice & key points

• Don't skimp on the salt !
  • Since no broth and no meat are used, you need to season your Dal properly so that it doesn't taste bland.
  • Do a taste test towards the end and adjust accordingly !
• Adjust the texture to your liking ! Some people like a liquid Dal better, others want it quite thick. This one is on the thicker side, but still quite liquidy. Keep in mind that your Dal will further thicken in your plate, when reaching room temperature.
• Adaptability: Feel free to add some veggies to this recipe ! What I love to do is :
  • to thinly dice a carrot and add it with the onion ;
  • to dice up a bit of pumpkin, add a bit of salt, paprika and cumin, and pop it inthe oven for 40 minutes @180°C, right before I launch the Dal prep. Then top your Dal with those pumpkin dices !

Let's get curried away!