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Indian Lentil Curry

Madhuri.Dixit's picture
  Lentils 1 Pound
  Salt 1 Teaspoon
  Water 1 Pint
  Onions 2
  Ground turmeric 1⁄2 Teaspoon
  Butter/Ghee 1 Ounce
  Red chilies 2 , finely chopped
  Cumin seeds 1⁄2 Teaspoon
  Garlic 5 Clove (25 gm), crushed
  Root ginger 1 Inch, finely chopped
  Tomatoes 2 , skinned and chopped
  Chopped coriander leaves 1 Tablespoon (To Garnish)

Place the lentils, salt and water in a large pan.
Bring to the boil.
Chop one of the onions and add it to the pan with the turmeric.
Cover and cook for 20 minutes, or until the lentils are tender.
Slice the remaining onion and saute in the butter or ghee until golden brown.
Mix the spices to a paste with the garlic and ginger and add to the onion.
Fry for 2-3 minutes, stirring, then add the spiced mixture to the lentils.
Add the tomatoes and simmer until they are cooked.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2028 Calories from Fat 261

% Daily Value*

Total Fat 30 g45.7%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 61 mg20.3%

Sodium 2010 mg83.7%

Total Carbohydrates 322 g107.2%

Dietary Fiber 148 g592.2%

Sugars 28.9 g

Protein 125 g250.8%

Vitamin A 83.5% Vitamin C 188.4%

Calcium 43.6% Iron 217.1%

*Based on a 2000 Calorie diet


Indian Lentil Curry Recipe