Weeknight dinners just got a whole lot easier (and tastier!) with this incredibly flavorful and surprisingly simple Garlicky Brown Lentil Curry. Packed with protein and fiber, this hearty vegetarian dish is a perfect midweek meal that's both satisfying and healthy. Forget complicated recipes and long prep times; this curry comes together quickly using pantry staples and readily available fresh ingredients. The rich, earthy flavors of the brown lentils are beautifully complemented by the aromatic spices and a generous helping of garlic, creating a curry that's deeply satisfying and incredibly fragrant.
Forget takeout! This recipe is easy to follow and delivers restaurant-quality results in a fraction of the time. For a step-by-step guide to creating this delicious Garlicky Brown Lentil Curry, continue reading for a detailed and easy-to-follow recipe. You’ll be enjoying a warm bowl of this comforting curry in no time at all.
Tools Needed
- Pressure cooker or Instant Pot
- Pan
Ingredients
- Brown Lentils
- Onion
- Ginger: 1 teaspoon (finely grated)
- Salt: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Cumin Powder (Jeera Powder): 1 teaspoon
- Black Pepper Powder: 1/4 teaspoon
- Fenugreek Seeds (Methi): 1/4 teaspoon
- Water: 2 cups (hot)
- Tomato: 1 small
- Oil: 2 tablespoons
- Cumin Seeds (Jeera): 1/2 teaspoon
- Black Mustard Seeds: 1/2 teaspoon
- Kashmir Chili Powder: 1 teaspoon
- Asafoetida (Hing): 1/2 teaspoon
- Ghee: 1 tablespoon
- Garlic
- Red Chilies
- Cilantro
- Garam Masala Powder: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare and Pressure Cook Lentils
- Soak brown lentils in water for about an hour (optional).
- Drain the water and add lentils to a pressure cooker or Instant Pot.
- Add chopped onion, grated ginger, salt, turmeric powder, cumin powder, black pepper powder, and fenugreek seeds.
- Add 2 cups of hot water and a small tomato. Pressure cook for 12 minutes.
- Allow pressure to release naturally. Once released, open the lid and mix well.
Step 2. Sauté Spices and Combine with Lentils
- Heat oil in a pan. Add cumin seeds and black mustard seeds; fry until they splutter.
- Add Kashmir chili powder and asafoetida. Add the cooked lentils.
- Simmer for about 5 minutes.
Step 3. Prepare and Add Garlicky Chili Oil
- Heat ghee in a separate pan. Add chopped garlic and red chilies; fry until golden brown.
- Add Kashmir chili powder (off the heat). Add this mixture to the dal.
Step 4. Finish and Serve
- Simmer for 1-2 minutes. Add chopped cilantro and garam masala powder.
- Taste and adjust seasonings. Serve with rice, roti, or naan.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Soaking lentils is optional but recommended.
- You can use any lentils of your choice.
- If using a regular pot, add more water and increase cooking time.
- You can use yellow mustard seeds instead of black mustard seeds.
- Use a lid to prevent seeds from spluttering out.
- Asafoetida (hing) aids digestion but is optional.
- You can use oil or butter instead of ghee.
- Add garlic to barely warm ghee to develop a brown color.
- Turn off the heat before adding chili powder to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use different lentils?
While brown lentils are best for this recipe due to their texture, you can experiment with red lentils. Keep in mind they will cook much faster, so reduce the cooking time accordingly.
2. What can I serve this curry with?
This curry pairs wonderfully with rice, naan bread, or even quinoa. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a nice finishing touch.
This Garlicky Brown Lentil Curry is a versatile and satisfying meal perfect for any night of the week. Its ease of preparation and delicious flavor make it a surefire crowd-pleaser, guaranteed to become a staple in your recipe rotation. Enjoy the warmth and comfort of this hearty and healthy curry!