January 01, 2015 Jennifer Viegas

This curry is one of many lentil curries in India.  Lentil dishes are usually mild and cooked with very little spice.  Lentils are a staple diet in the Indian community - it is eaten with every meal.  Over the years people have recognized the nutritional value of lentils and it is now cooked in almost every household.  Everyone will have their own version of a lentil curry and this is my version.  Enjoy with my Prawn Balchão, a great accompaniment to this dish!

3/4 cup Red Lentils (soaked for 2-3 hours and then washed)
1 med Onion finely chopped
1 large Tomato diced
1 fresh Green Chilli
3 cloves Garlic chopped fine
1 tbsp fresh Coriander
8 fresh Curry leaves
1/2 tsp brown sugar
1/4 tsp Tamarind pulp
2 tbsp good cooking oil or 1 tbsp ghee
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Turmeric powder


  • Heat oil and sauté the mustard seeds and cumin seeds until they pop.  Then add the chopped onions, garlic, green chilli and curry leaves and sauté until the onions start to turn golden brown.  Add the diced tomatoes and sauté until the tomatoes start to break down.
  • Wash and drain the lentils and add to the sauté mix.  Add approx. 2 cups hot water.  Now add the turmeric powder, salt, sugar and tamarind.
  • Bring the mixture to a boil and cook on a medium heat until the lentils are soft and the curry sauce has thickened.
  • Add fresh coriander and serve with rice.


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