Lentil and tomato curry, Indian style. This Indian Coconut Lentil Curry is full of flavor and can either be made in an Instant Pot or on the stove-top. Infused with fragrant Indian spices, this This Coconut Lentil Curry is delicious served over fluffy basmati rice- but lately I've been eating it over a big bowl of fresh baby spinach… so tasty! Cover, and bring to a boil.

These Indian Lentils show just how delicious lentils can be. One taste of these Easy Indian Lentils and you'll be surprised at how satisfying and delicious lentils can be. This savory lentil dahl recipe is a vegan stew that is rich, hearty, and delicious, but also super simple and inexpensive to make. You can have Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lentil and tomato curry, Indian style

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

Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. Red Lentil Dal is the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about. Dal (sometimes spelled 'dhal', 'dahl' or 'daal') is one of my very favorite Indian dishes because of how quickly it is made.

Lentil and tomato curry, Indian style step by step

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..
Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..
Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..
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..
Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..
Add in cream, then reduce once again to preferred consistency..
Remove from heat and serve..

A red lentil dal cooks really fast, so this. This basic Indian tomato curry can be served on its own or with any of your favorite vegetables or meat added to it. Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits. At the heart of this easy curry, which gets its bold flavors from fresh ginger and tomato chutney, are bites of paneer—a type of firm, fresh cheese perfect for pan-frying until beautifully golden brown. A simple bed of jasmine rice deliciously catches every saucy bite.