A flavorful and hearty lentil curry inspired by South Asian cuisine, perfect for a comforting meal.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures the lentils cook evenly.
In a large pot, bring the water to a boil.
Use a pot with a lid to speed up the boiling process.
Add the lentils to the boiling water and reduce the heat to a simmer. Cook until the lentils are soft and form a thick paste.
Stir occasionally to prevent sticking.
In a frying pan, heat the vegetable oil over medium heat.
Ensure the oil is hot before adding the aromatics for better flavor release.
Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is translucent.
Keep stirring to avoid burning the garlic.
Stir in the curry powder, chili powder, cumin, and coriander. Cook for 2 minutes to toast the spices.
Toasting spices enhances their aroma and flavor.
Add the chopped tomatoes to the pan and cook until they break down into a sauce.
Crush the tomatoes with the back of the spoon for a smoother sauce.
Combine the spice mixture with the cooked lentils in the pot. Stir well and simmer for 10 minutes.
Adjust the consistency with water if needed.
Season with salt and pepper to taste. Serve hot with rice or bread.
Garnish with fresh cilantro for added freshness.
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