A flavorful and hearty lentil curry with a blend of spices, perfect for a comforting meal.
Rinse the red lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures the lentils cook evenly.
Place the lentils in a saucepan, cover with water, and simmer until tender, about 25 minutes.
Keep an eye on the water level and add more if needed to prevent drying out.
Heat the vegetable oil in a skillet over medium heat and sauté the chopped onion until caramelized.
Caramelizing the onion enhances its natural sweetness, adding depth to the curry.
In a bowl, mix the curry paste, ground turmeric, ground cumin, chili powder, salt, sugar, minced garlic, and grated ginger.
Combining the spices beforehand ensures even distribution of flavors.
Add the spice mixture to the skillet with the onions and cook for 2 minutes, stirring constantly.
Cooking the spices briefly releases their aromas and enhances the flavor.
Stir in the tomato puree and reduce the heat to a simmer.
Simmering allows the flavors to meld together beautifully.
Once the lentils are cooked, drain any excess water and add them to the skillet with the curry base.
Mix thoroughly to ensure the lentils are well-coated with the curry sauce.
Serve the lentil curry hot, garnished with fresh cilantro if desired.
Serving with a side of rice or bread makes it a complete meal.
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