Brown lentils and Dill leaves – Curry (Dry)
I almost eat lentils with rice regularly. It’s a satisfying and nutritious meal and also a great combination, so delicious! This recipe is diet-friendly.
This lentil curry is absolutely amazing, it’s a simple and easy recipe, but it takes time, although it’s totally worth it. It’s also exotic, spicy, tasty and cream. It has an intense fresh dill flavour.
Lentils include high protein content, improved digestion, a healthy heart, diabetes control, control of cancer, weight loss, a solution for anemia, and better electrolytic activity due to potassium. It is good for pregnant women, the prevention of atherosclerosis, and it helps in maintaining a healthy nervous system.
Preparation time-5 minutes
Cooking time-35-40 minutes
- Uncooked brown lentils- 1cup
- Chopped onion-1medium
- Chopped fresh dill leaves-1cup (stems included)
- Chopped tomatoes-2medium
- Chopped garlic- 2cloves
- Garam masala-2tsp
- Salt- to taste
- Chopped fresh cilantro/coriander
- Wash and rinse lentils thoroughly.
- Bring 2 ½-3cups of water to a boil in a saucepan and rinsed lentils and boil for about 15-20 minutes, drain and set aside (if you like your curry to be semi liquid consistency can retain the water)
- Heat oil in same saucepan over medium high heat, add the onions, garlic and saute for a few minutes until translucent.
- Add tomatoes, dill leaves and saute for 3-4 minutes.
- Add turmeric, garam masala and cook for 1-2 minutes.
- Now add cooked lentils, stir to combine and simmer for 10-12 minutes.
- Once done, turn off the flame. Garnish with cilantro/coriander.
- Spices can be personalised.
- Red lentils can also be used in place of brown lentils.
- Dill leaves adds flavour to the curry, if not dill leaves spinach can also be used alternatively.