| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 5g | 1g | 21g |
| sugars | fibre | protein | salt |
| 3g | 5g | 8g | 0.8g |
Spiced Red Lentils with Curry Leaves is more than just a delicious dish; it’s a journey through flavors and memories that warm both your stomach and your soul. Growing up in New Jersey, I was fortunate enough to experience a variety of culinary traditions, but the ones that stood out the most to me were those rooted in family and heritage. While our table often featured classic Italian-American favorites like spaghetti and meatballs, we also loved to experiment with flavors from around the world. This particular dish holds a special place in my heart not only because of its rich, aromatic profile but also because it’s incredibly nourishing.
The Fusion of Flavors
This recipe is a brilliant tapestry of spices, textures, and pungent aromas that make each bite a revelation. The use of cumin seeds and ground cumin introduces a warm earthiness, while turmeric powder imparts a subtle bitterness and vibrant color. Ginger and garlic add layers of pungency and depth, making this dish aromatic before you even take your first bite. The curry leaves bring an unparalleled citrusy note, turning a simple dish of lentils into an extraordinary experience.
Healthy and Hearty
One of the standout features of Spiced Red Lentils with Curry Leaves is its impressive nutritional profile. Red lentils are packed with protein and fiber, making this dish as hearty as it is tasty. It’s perfect for those who are looking to maintain a balanced diet or incorporate more plant-based proteins into their meals. Additionally, the spices used—such as turmeric and cumin—are known for their anti-inflammatory properties, which can contribute to overall well-being. The dish also benefits from the vitamin C found in tomatoes and lemon juice, making it a well-rounded, healthful choice.
This dish pairs wonderfully with traditional Indian bread like naan or roti, but it also complements a side of basmati rice or even a fresh green salad. The citrusy undertones and exotic spices make it somewhat similar to dishes like Red Lentil Curry or Indian Dal. Its versatility allows it to fit in alongside any number of mains, from grilled chicken to tofu stir-fry.
Every time I prepare Spiced Red Lentils with Curry Leaves, I’m reminded of the beauty and diversity inherent in cooking. It’s a dish that invites you to savor each moment, each flavor, and each memory that wafts from the stovetop. Whether you’re a seasoned home cook or just venturing into the world of spices, this recipe is a must-try, bound to make your home a little warmer and your meals a lot more exciting.
What You’ll Need
- 1 cup red lentils
- 4 cups water
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 sprigs curry leaves
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Method
Step One
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
Step Two
In a large pot, bring 4 cups of water to a boil. Add the rinsed lentils and turmeric powder. Reduce the heat to medium and cook for about 15-20 minutes, or until the lentils are soft. Skim off any foam that forms on the surface.
Step Three
While the lentils are cooking, heat 2 tablespoons of vegetable oil in a separate pan over medium heat. Add cumin seeds and let them splutter.
Step Four
Add the finely chopped onion to the pan with the cumin seeds. Sauté until the onions become golden brown, about 5-7 minutes.
Step Five
Add minced garlic and ginger to the onions and cook for another 2 minutes, stirring continuously.
Step Six
Stir in the chopped tomatoes, ground coriander, ground cumin, and cayenne pepper. Cook until the tomatoes soften and the oil starts to separate from the mixture.
Step Seven
Add the curry leaves to the pan and cook for an additional minute.
Step Eight
Once the lentils are cooked, add the spiced onion-tomato mixture to the pot of lentils and stir well. Let it simmer for another 5-10 minutes, allowing the flavors to meld together.
Step Nine
Season with salt to taste and stir in the lemon juice.
Step Ten
Garnish with freshly chopped cilantro and serve hot with rice or flatbread.
