Lentils are a common staple in South Asian cuisine. Lentils are legumes with protein, minerals and fiber. In addition to being packed with nutrition they are an inexpensive pantry must have. Most lentil recipes don’t take long to make, that’s why I usually have lentils on our menu weekly. They can also be paired with veggies or meat. I usually add a bunch of spinach for a nutrient punch for the kids. But the options are endless and these are also vegan and gluten free. This lentil curry can be paired with rice, naan, chapati and paratha.
There are many different variety of lentils. The recipe I am sharing today is Brown Lentil curry also know as Whole Masoor dal. This is the same reddish/orangish split lentil that is just whole with skin. This variety of lentils is very common and can be easily found in grocery stores. This is a great recipe to try if you are a beginner at South Asian cuisine or new to cooking altogether.
This lentil recipe is really very straight forward. Even if you have never made these before, I encourage you to try.
I do soak these overnight or at least few hours before, that saves cooking time. Some recipes call for boiling the lentils before, than adding to rest of ingredients. But I like to cook all the ingredients together, that makes it more creamy and thick rather than watery.
Before rinsing and soaking the lentils: put lentils in a flat plate and go thru and make sure there are no large pieces of any sort of debris. Sometimes I will find a tiny rock, that can happen in bulk ingredients. Doesn’t happen often but just check in chase.
The consistency of the lentils will be your preference. I make it a medium consistency. But once the lentils are fully cooked you can add a little more water to make it thin.
Another thing to keep in mind is cooking time may vary. That can depend on the variety of brown lentil and how old it is. I have seen packs that are lighter/darker in color and size varies too with different brands. But don’t be afraid to add more water as needed.