John Myers
Red Lentil Curry (Masoor Dhal)
The perfect red lentil curry (masoor dhal) recipe with a picture and simple step-by-step instructions.
- 200 g Red lenses
- 1 size Diced onion
- 2 tbsp Cooking oil
- 2 tbsp Curry paste
- 1 tbsp Curry
- 1 tsp Ground turmeric spice
- 1 tsp Ground cumin
- 1 tbsp Chilli salt
- 1 tbsp Sugar
- 2 Garlic cloves chopped
- 1 tbsp Chopped ginger
- 500 g Tomato puree
- Peel and dice the onion. Peel and roughly chop garlic cloves. Peel and roughly chop the ginger.
- Wash the lentils in cold water repeatedly until clear. Put in a saucepan, cover with water and simmer for approx. 15-20 minutes. If necessary, add water, they must not dry out.
- While the lentils are cooking, sauté the onions in the oil until translucent. In the meantime, mix the curry paste, curry powder, turmeric, cumin, chilli salt and sugar in a bowl and then add to the onions. Fry everything over high heat while stirring for about 2 minutes and add the chopped garlic and ginger. Fry briefly. Then pour the tomato puree on everything, stir well and simmer again for about 2 minutes. To taste. It should be spicy and spicy.
- When the lentils are done, drain the water completely and add them to the curry sauce. Mix everything well. The dal shouldn’t be “soupy”. Arrange on a deep plate and let taste.
- Rice can be served with it. We had “Puri” as a side dish. It is deep-fried flat bread that puffs up like a balloon when it is deep-fried. (See “Puri” for a separate recipe)
Annotation:
- Dhal means = legumes Masoor Dhal = red lentils
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