Spicy Vegan Lentil Curry
Posted By Savita
Vegan Lentil Curry with stewed tomato and onions flavored with roasted mustard seeds, spices, and chilies. It may sound a mouthful but you will be surprised how easy and flavorful this simple lentil curry is. This is one of THE most common lentil curry on our weekday dinner menu. Meatless, Vegan, Gluten free.
Two week ago when I shared my old lentil recipe - Daal Tadka.. I decided to also click pictures of our this everyday favorite. Before we deep dive into this Lentil Curry Recipe, I would like to share with you: why this is everyday lentil curry in our home:
1) Easy on stomach. Very lite, vegan and creamy without the creams or nut milks.. 2) Also very quick to put together. Ready in 25 minutes or even less if you use pressure cooker. (instructions in notes)3) Humble, protein-packed vegetarian meal which freezes well, is gluten free, and has potential to load-up with any seasonal veggies you want.
- 1/3 Cup Pink Lentils
- 4-5 Curry Leaf (optional)
- 1/2 Serrano pepper (or small green chili pepper, sliced thin rounds)
- 1 tsp Salt
- 3/4 Cup Yellow Daal (split yellow lentil)
- 1 tbsp Ginger Garlic Paste (1 inch ginger and 2 garlic cloves, chopped)
- 2 Tomatoes (ripe roma tomatoes, small chopped)
- 1/2 Red Onion (thin sliced half moons)
- 1/2 tsp Turmeric
- 3/4 tsp Chili Powder (mild, adjust per taste)
- 1/2 tbsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1-2 Whole Red Chili
- 1.5 tbsp Canola Oil
Wash lentil in running water until water runs clear. Then boil with 3 cups of fresh batch of water, 1/2 tsp turmeric, and 1/2 tsp salt until lentil are soft almost dissolving. (20-25 minutes). Boil on low-medium heat as yellow lentil tend to boil-over very quickly.
Additional Notes:To cook lentil in *Pressure Cooker, follow instruction in notes.
- 2. While lentils are cooking, heat oil in pan, add mustard seeds (**these should start sputtering), then add cumin seeds, onion, whole red chili, curry leaves (if using), garlic and ginger. Fry for 2 minutes or until onions are soft.
- 3. Now add chopped tomatoes with remaining salt. and fry until tomatoes are soft and oil starts to separate. Add half teaspoon of red chili powder and fry for 30 seconds.
- 4. Pour cooked onion-tomato mixture on top of cooked lentil. Garnish with chopped cilantro. Gently fold everything into lentil before serving.
**Keep splatter sheet handy to cover sputtering mustard seeds. Or as soon as seeds start to pop..quickly add rest of ingredients. This lowers the oil temp and seeds don't spread all over the kitchen.
Pressure Cooker: If using pressure cooker, cook lentils with 2.5 cups of water, turmeric, and 1/2 tsp salt for 4-5 minutes. Or check instructions on your Pressure Cooker for lentil cooking time. Allow the steam to escape before opening the lid.
Make-Ahead: To save time prepare Lentil Curry on weekend and refrigerate for up-to 1 week, freeze in small portions up-to 6 months.. Re-heat and enjoy anytime!