Red Lentil are similar to Mung Dhal. These are skinned and split masoor lentils. They're salmon-colored, cook quickly, and turn golden and mushy when cooked. This is actually my first time cooking these lentil and it took me only about 30 minutes approximately to prepare this dish. It goes well with cooked rice, Naan or Chapati. Personally, I think it's impossible to not like lentils. They seem to reinvent themselves for every dish and lend themselves to all kinds of cooking styles.
1 cup red lentils
1 onion, diced
1 tablespoon vegetable oil
1/2 tablespoon curry powder
1 teaspoon ground turmeric
1/2 tsp asofoetida powder or Hing powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger garlic paste
1 tbsp tomato puree
2 tbsp chopped cilantro
1 jalapeno, slit in half
- Wash the lentils in cold water until the water runs clear and put the lentils in a pot with water to cover and simmer covered until lentils are tender (add more water if necessary).
- While the lentils are cooking: In a large skillet or saucepan, caramelize the onions, jalapeno in vegetable oil. Add the ginger garlic paste and stir till combined.
- Once the onions has softened slightly, combine the curry powder, turmeric, cumin, chili powder, salt, sugar in a small mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too soupy). Mix the curry base into the lentils and cook for couple of minute and serve with rice.
Note: You can add cubed potatoes.