Recipe: Appetizing Lentil and tomato curry, Indian style

Lentil and tomato curry, Indian style. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat. This Indian cauliflower, lentil and tomato curry is healthy, delicious, easy and so flavourful. Cauliflower or gobi is widely used in Indian cooking.

Through my research, I learned that makhani is often served with black lentils (dal makhani), so I decided to add lentils for substance and give the recipe name a makeover: Tomato and Lentil Curry. While it's certainly an improvement, I'm not sure any name could represent this bold and spicy, hearty dish in its full glory. Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes). You can have Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Lentil and tomato curry, Indian style

1. It's 1/2 can of lentils.
2. It's 1/2 can of diced tomatoes.
3. Prepare 1 of small onion, sliced.
4. It's 1 tbs of finely minced ginger.
5. You need 1 tbs of finely minced garlic.
6. Prepare 1 tsp of coriander seeds.
7. It's 1/2 tsp of cumin seeds.
8. Prepare 1/2 tsp of yellow mustard seeds.
9. You need 1 of bay leaf (optional).
10. You need 2 tbs of garam masala powder.
11. You need 2 tbs of cooking cream.
12. You need 1 tsp of sugar (I used coconut sugar).
13. It's 1 tbs of oil (I used coconut).
14. It's to taste of Salt and pepper,.

Other lentils can be used as well - see notes for directions and notes on other lentil types. Dal Spices- Dal is made with far less spices than most Indian curries! This recipe calls for a simple combination of cumin, garam masala and turmeric. Costco carries an organic Toor Dal which is what inspired me to create this recipe.

Lentil and tomato curry, Indian style step by step

1. In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so..
2. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..
3. Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..
4. Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste..
5. Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..
6. Add in cream, then reduce once again to preferred consistency..
7. Remove from heat and serve..

You can also order them here. Spicy Indian Lentil and Spinach Curry with Rice is my take on a traditional curry lentil dish but, the addition of coconut milk and lemon juice makes this recipe more creamy with just the right touch of sour, so every bite is a delightfully flavorful experience. These mixed lentil koftas with tomato curry coconut sauce are easy to make. The mixed lentils give a range of textures to the koftas, which are full of flavour from the spices (they could even be eaten on their own in a sandwich without the sauce). The tomato curry is creamy from the coconut, with its spices contrasting beautifully with the koftas.