Rating: 4.5 stars
1411 Ratings
  • 5 star values: 899
  • 4 star values: 377
  • 3 star values: 98
  • 2 star values: 24
  • 1 star values: 13

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Recipe Summary

30 mins
40 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

  • Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

  • Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.

  • Stir in the tomato puree, remove from heat and stir into the lentils.

Nutrition Facts

192 calories; protein 12.1g; carbohydrates 32.5g; fat 2.6g; sodium 571.9mg. Full Nutrition