Red Split Lentil (Masoor Dal) Curry Recipe - Indian/Pakistani - Vegan/Vegetarian - Easy to Follow

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

cilantro

💰Cheaper: parsley

Parsley is a more common herb and cheaper.

green chili

💰Cheaper: bell pepper

Bell pepper adds color and sweetness at a lower cost.

garam masala

💰Cheaper: curry powder

Curry powder is a more accessible spice blend.

Prepare 2 liters of water in a large saucepan and place it on high heat.

Add 1.5 teaspoons of red chili powder, 0.5 teaspoons of turmeric powder, and 1 teaspoon of cooking salt to the cold water and mix well to break any clumps.

Cover the saucepan with a lid and bring the water to a boil.

Once boiling, carefully remove the lid and add 300 grams of red split lentils to the pot. Stir to combine.

Cover the pot again and let it boil for 10 minutes, stirring every 5 minutes to ensure even cooking.

After 10 minutes, check the consistency of the lentils. If they are still hard, continue cooking for another 10 minutes, checking periodically.

Stir the lentils to help them break down and thicken the mixture, aiming for a slightly watery consistency.

Add most of the chopped fresh coriander to the lentils and mix well, reserving some for garnish later.

In a separate saucepan, melt 200 grams of butter over medium heat and add the chopped garlic cloves, stirring to prevent burning.

Once the garlic is fragrant and the butter is melted, combine this mixture with the lentils in the first saucepan and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary