Indian dal spicy curry bowl
Experience the bold and aromatic flavors of India with this spicy lentil curry bowl, served over fluffy rice for a satisfying and soul-warming meal.
Instructions
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Cook the Lentils
- Rinse lentils under cold water until the water runs clear.
- In a pot, combine the rinsed lentils with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
- Cook the Lentils
- Rinse lentils under cold water until the water runs clear.
- In a pot, combine the rinsed lentils with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
- Prepare the Spicy Curry Sauce
- Heat oil in a large skillet over medium heat.
- Add finely chopped onion, minced garlic cloves, and grated ginger. Sauté until the onions are soft and translucent.
- Stir in curry powder, ground cumin, ground turmeric, and cayenne pepper (adjust to taste). Cook for 1-2 minutes until fragrant.
- Add diced tomatoes with their juices to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
- Season with salt to taste.
- Combine Lentils and Sauce
- Once the lentils are cooked, add them to the skillet with the spicy curry sauce.
- Mix well to combine, allowing the flavors to meld together. If the mixture is too thick, you can add a splash of water to reach your desired consistency.
- Simmer for an additional 5-10 minutes, stirring occasionally, to let the flavors develop.
- Serve
- Serve the spicy lentil curry over cooked rice or with naan bread.
- Garnish with fresh cilantro leaves and a dollop of plain yogurt, if desired.
- Enjoy your comforting and flavorful Indian Dal Spicy Curry Bowl!
Recipe notes
- You can use red lentils or yellow lentils for this recipe. Red lentils tend to cook faster and break down more, creating a thicker consistency.
- Adjust the amount of cayenne pepper to control the spiciness of the curry according to your preference.
- If using fresh tomatoes, you can chop them finely and use instead of canned diced tomatoes.
- In addition to cilantro leaves, you can garnish the curry with chopped green onions, sliced chilies, or a squeeze of fresh lemon juice.
- This curry makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For added protein, you can stir in cooked chickpeas or diced tofu along with the lentils.
Ingredients
Scaled from 1 serving
Measurement system
- ¼ cup lentils (red lentils or yellow lentils)
- ¾ cup water
- ½ tablespoon oil
- ¼ onion, finely chopped
- ½ clove garlic, minced
- ½ teaspoon ginger, grated
- ½ teaspoon curry powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground turmeric
- Pinch of cayenne pepper, or to taste
- ¼ can (14 ounces can) diced tomatoes
- Pinch of salt, to taste
- Cooked rice or naan bread, for serving
- Fresh cilantro leaves, for garnish
- Plain yogurt, for serving (optional)