About:

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.

Health benefits:

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.

Yields-3-4 servings
Preparation time-5 minutes
Cooking time-35-40 minutes

Ingredients:

• Uncooked brown lentils- 1cup
• Chopped onion-1medium
• Chopped fresh dill leaves-1cup (stems included)
• Chopped tomatoes-2medium
• Chopped garlic- 2cloves
• Turmeric-1/2tsp
• Garam masala-2tsp
• Salt- to taste
• Oil-2tsp

For garnishing:

• Chopped fresh cilantro/coriander

Procedure:

• 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.

Serving suggestions:

Rice flour stuffed parathas

Ragi flour/Millet stuffed masala paratha

Semolina –oats roti

Note:

• 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.