Spicy Indian Yellow Lentil Curry
Dive into the rich, aromatic world of Indian comfort food with this Spicy Indian Yellow Lentil Curry! Featuring creamy yellow lentils (moong dal) simmered to perfection and infused with bold spices like cumin, coriander, and garam masala, this dish is a true celebration of vibrant flavors. A sizzling base of mustard seeds, onions, garlic, and ginger creates layers of depth, while fresh cilantro and a splash of lemon juice add a bright, zesty finish. Ready in just 45 minutes, this wholesome, protein-packed curry is perfect served over fluffy basmati rice or paired with warm naan for a satisfying, plant-based meal. Ideal for fans of spicy, hearty dishes, this recipe is easy to customize and sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Yellow lentils (moong dal)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the yellow lentils in cold water until the water runs clear. Drain and set aside.
In a medium saucepan, combine the lentils, 4 cups of water, turmeric powder, and salt. Bring to a boil over medium-high heat. Reduce heat, cover with a lid, and simmer for 15-20 minutes, or until the lentils are soft and cooked through. Stir occasionally to prevent sticking. Remove from heat and set aside.
In a large skillet or saucepan, heat the oil or ghee over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add the chopped tomato and cook until it softens and forms a thick paste, about 5 minutes. Stir occasionally.
Mix in the ground coriander, ground cumin, and red chili powder. Cook for an additional minute to toast the spices.
Pour the cooked lentils into the skillet with the onion-tomato mixture. Stir well to combine. Add water if needed to achieve your desired curry consistency.
Simmer the curry for 5-7 minutes, stirring occasionally. Adjust salt to taste.
Stir in the garam masala and fresh cilantro. Cook for 1 more minute.
Remove from heat and finish with a squeeze of lemon juice. Serve hot with steamed rice or flatbreads like naan or roti.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 15.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3387 mg | 72% | |
*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.
