12 Feb Creamy Lentil Curry

Lentil curry! Not only is this a comforting meal but its perfect for Meatless Mondays. I love using a medley of lentils to make this creamy dish with spices, herbs, tomato, and garlic. Even though this meal is vegetarian – it’s loaded with protein and fibre making it a nutritious meal for the whole family.  I used the instant pot to pressure cook the dry lentils – you can also use a pressure cooker if you don’t have an instant pot.

Print Recipe

Creamy Lentil Curry

Course

Main Dish

Prep Time

15

Cook Time

25

Servings

Ingredients

• 1/4 cup dry chana daal
• 1/4 cup masoor daal
• 1/4 cup urad daal
• 1/4 cup split yellow mung daal
• 1 medium tomato
• 3 cloves garlic minced
• 1 inch fresh ginger root
• 2 tsp cumin powder
• 1 tsp coriander powder
• 2 small green chilis chopped
• 1/4 tsp rye seeds
• 3 pieces curry leaves
• 1/2 tbsp Ghee
• 1 tbsp tomato paste
• 1/2 tsp salt
• 1/2 tsp red chili powder
• 1 tsp turmeric powder
• 1/2 juice of a lemon
• handful chopped cilantro for garnish

Course Main Dish Prep Time 15 Cook Time 25 Servings Ingredients 1/4 cup dry chana daal 1/4 cup masoor daal 1/4 cup urad daal 1/4 cup split yellow mung daal 1 medium tomato 3 cloves garlic minced 1 inch fresh ginger root 2 tsp cumin powder 1 tsp coriander powder 2 small green chilis chopped 1/4 tsp rye seeds 3 pieces curry leaves 1/2 tbsp Ghee 1 tbsp tomato paste 1/2 tsp salt 1/2 tsp red chili powder 1 tsp turmeric powder 1/2 juice of a lemon handful chopped cilantro for garnish

Instructions

1. Combine all lentils in the instant pot with 2 cups of water. Close the lid and set on manual mode for 10 minutes.
2. Once lentils are cooked, use an immersion blender to blend the lentils.
3. In a medium saucepan turn the heat on medium-high and add ghee, curry leaves, and rye seeds. Once rye seeds are warmed up add fresh crushed tomato, garlic, and ginger. Cook until everything is incorporated about 5-7 min.
4. Add all the dry spices - cumin, coriander, turmeric, red chili, salt, and cook for a few more minutes until everything is incorporated.
5. Add in pureed lentils and tomatoe paste. Let everything combine together for another 5 minutes.
6. Turn heat off and add fresh lemon juice and garnish with cilantro. Serve with basmati rice, brown rice or quinoa!