Pondicherry Lentils
Transport your taste buds to the vibrant streets of South India with this irresistible Pondicherry Lentils recipe—a fragrant, vegan-friendly dish that combines creamy red lentils with bold spices and rich coconut milk. Infused with the robust flavors of mustard seeds, curry leaves, turmeric, and fresh ginger, this one-pot wonder is a celebration of warmth and depth. Fresh tomatoes and a touch of chili powder add a tangy kick, while the smooth coconut milk tempers the heat, creating a harmonious balance of flavors. Ready in under 45 minutes, this comforting bowl can be served with fluffy basmati rice, pillowy naan, or enjoyed as a hearty soup. Perfect for weeknight dinners or meal prep, Pondicherry Lentils is a wholesome, gluten-free dish packed with spices, nutrition, and sophistication.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Split red lentils (masoor dal)
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Fresh curry leaves
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.25 teaspoon Red chili powder
- 2 medium Fresh tomatoes, chopped
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.
In a medium saucepan, combine the lentils and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are soft and cooked through. Stir occasionally and skim off any foam that forms on the surface.
While the lentils are cooking, heat the coconut oil in a large skillet or sauté pan over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sputter and pop for about 30 seconds.
Add the curry leaves and cook for another 15 seconds until fragrant.
Stir in the chopped onion and sauté for 5-6 minutes, or until the onion becomes translucent and starts to caramelize.
Add the minced garlic and ginger, and cook for another minute, stirring constantly to prevent burning.
Sprinkle in the turmeric powder, ground coriander, ground cumin, and red chili powder. Cook for 30 seconds to roast the spices gently, enhancing their flavor.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and create a flavorful base.
Pour the cooked lentils into the skillet with the tomato-spice mixture. Stir well to combine.
Lower the heat and stir in the coconut milk. Simmer the mixture gently for 5 minutes, allowing the flavors to meld together.
Season with salt and taste, adjusting if needed.
Remove the skillet from heat and garnish the Pondicherry Lentils with fresh cilantro.
Serve hot with steamed rice, naan, or as a soup on its own. Enjoy!
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 178.3 g | 65% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 32.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2553 mg | 54% | |
*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.
