Dhall Lentil Tomato Curry
Bursting with bold flavors and aromatic spices, Dhall Lentil Tomato Curry is a hearty, vegan-friendly dish that's both comforting and nourishing. This vibrant curry combines tender red lentils with juicy tomatoes, fragrant garlic, and a blend of spices like cumin, mustard seeds, and garam masala, creating a rich and creamy texture with just the right amount of heat. Infused with turmeric and finished with a splash of zesty lemon juice, this wholesome one-pot recipe is perfect for busy weeknights or meal prep. Ready in just 45 minutes, it's a satisfying main course that pairs beautifully with steamed rice, naan, or roti. Packed with plant-based protein and easily customizable for spice levels, this easy-to-make curry is your go-to recipe for a flavorful and nutritious meal.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Water
- 3 medium Tomatoes
- 1 medium Onion
- 3 Garlic cloves
- 1 tablespoon Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons Oil (vegetable or coconut)
- 2 tablespoons Fresh cilantro
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes into small cubes and set aside.
Heat a large pot or deep skillet over medium heat and add the oil.
Once the oil is hot, add the cumin seeds and mustard seeds. Sauté for 30 seconds until they start to pop.
Add the chopped onion and sauté for 5 minutes, stirring occasionally, until translucent and lightly golden.
Stir in the garlic and ginger, and cook for 1 minute until fragrant.
Add the turmeric powder, ground coriander, and red chili powder, and cook for 30 seconds to toast the spices.
Add the diced tomatoes to the pot and stir well. Cook for 5–7 minutes until the tomatoes break down into a soft, thick paste.
Add the rinsed lentils, water, salt, and sugar. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking. Add more water if needed for the desired consistency.
Once the lentils are soft and the curry is thickened, stir in the garam masala and cook for another 2 minutes.
Turn off the heat and stir in the lemon juice for a touch of brightness.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or roti for a comforting and satisfying meal.
Nutrition Facts
Calories |
696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 25.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
