Enjoy this versatile and red lentil daal curry recipe with roti, naan, rice or just on its own as a soup. Protein rich and easy to make, it is a feel-good hearty dish for all seasons.
Left over daal can be utilised delightfully into spicy and protein rich roti parantha.
Red Lentil Curry Daal Recipe
This daal recipe is bursting with warmth of the spices and flavour of the fresh herbs. Serve as a soup with naan bread or the typical daal and rice combo for an ultra satisfying meal.
Ingredients
- 1 cup red lentils rinsed
- 3 cups water
- 1 tbsp olive oil or other cooking oil
- 1 medium onion finely chopped
- 1 fresh chilli chopped finely (adjust to taste depending on the heat)
- 2 medium garlic cloves minced
- 1 smallknob of fresh ginger minced
- ½ tsp cumin seeds
- ¼ tsp mustard seeds optional
- ½ tsp turmeric powder
- 1 tsp coriander powder or ½ tsp garam masala
- 3/4 tsp salt or to taste
- 1 medium tomato finely diced
- Juice of one half a lemon
- Chopped coriander leaves for garnishing
Instructions
- Put washed lentils in water (3 cups), salt and turmeric in a medium saucepan.
- Cook on high heat until it starts to boil. Turn the heat down to low and allow the lentils to cook for appx 20 minutes when the lentils should start to look flaky. Turn the heat off as the heat in the cooked lentils cook them further. A little less cooked is better than overcooked as the daal will start to become gluggy.
- Meanwhile, heat the oil in a small saucepan or frypan over medium heat. Add the cumin seeds and mustard seeds until fragrant. This should take a few seconds. Be sure not to burn the cumin seeds as it will give daal a bitter taste.
- Add the onion, garlic, and ginger, cook for 4 to 5 minutes, until the onions turn translucent. Stir in chopped chili and cook for another 30 seconds.
- Add in paprika, salt, chopped tomato and cook until the tomato begins to breakdown, about 2 to 3 minutes. The mixture should start to look like a paste.
- Pour cooked lentils over the onion tomato paste and stir until nicely mixed. You may need to cook daal for another couple of minutes until it has a thick soupy consistency.
- Add the lemon juice and stir well. Taste andadd extra salt to taste.
- Garnish with chopped coriander leaves.
- Serve with steamed basmati rice or fragrant coconut rice
- Your spicy red lentil daal recipe has yielded a dish that is hearty and comfort food for the whole family.
Video
Notes
1. While cooking daal, add water based on your preference if it is too dry. If it is too wet, then cook on low heat until it thickens to your liking after adding the onion tomato paste.
2. Daal will keep in the fridge for up to a week.
3. Add a handful of baby spinach for a variation and extra greens.
4. Daal thickens as it gets cooler. You may be tempted to add water but wait, reheating makes it thinner.
