This One-Pan LENTIL CURRY has an Amazing, Smoky, Fragrant Flavor! | SOUTH INDIAN MARRY ME LENTILS

toor dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar freshness at a lower cost.

Chop up onion, green chilies, cilantro, mint, and curry leaves, and set aside.

Heat a large skillet over medium heat.

Add coconut flour and almond flour to the pan and toast until golden, about 1 minute, stirring frequently once it starts to change color.

Remove toasted mixture from the skillet and set aside.

Increase heat to medium-high and add oil to the same skillet.

Open green cardamom pods and add them to the pan, cooking until fragrant and the pods change color.

Add chopped onion and half of the salt, cooking until onions are golden brown, about 7 to 10 minutes, stirring occasionally and adding splashes of water to brown evenly.

Once onions are browned, reduce heat to medium and add a splash of water.

Add all spices, sambal egg, soy sauce, and tomato paste, mixing well.

Incorporate yogurt and cook for about 1 minute until well mixed.

Add the toasted almond and coconut mixture back into the skillet.

Pour in water, stock, or non-dairy milk, and bring to a boil.

Let simmer for about 5 minutes, partially covered.

After 5-6 minutes, mix well and adjust consistency with more water if needed.

Taste and adjust flavors with more salt, heat, or a dash of lemon juice.

Fold in lentils, reduce heat to medium-low, cover, and simmer for about 4-5 minutes.

Garnish with chopped cilantro, curry leaves, lemon juice, and non-dairy cream or yogurt before serving.

Serve with rice, flatbread, naan, sourdough, or garlic bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens