Name: Red Lentil Curry
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6
Cuisine: India
Ingredients: 1 teaspoon curry powder; 3 cloves garlic, minced; 2 teaspoons cumin seeds; 1 large onion, finely chopped; 1 cup (200 g) dried red lentils, picked through for stones and debris; 1 teaspoon chili powder; 1⅔ cups (415 ml) Coconut milk; Freshly squeezed juice of 2 limes; 1 teaspoon salt; 5 tomatoes, peeled and chopped, or one 26- oz (735- g) can of crushed tomatoes; 4 tablespoons chopped fresh coriander leaves (cilantro); 2 teaspoons mustard seeds; 2 teaspoons ground turmeric; 2 carrots, diced; 1⅔ cups (415 ml) water; 2 tablespoons oil; One 1- in (2.5- cm) piece fresh ginger, peeled and minced (about 1 tablespoon)

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Makhani is a hindi word for buttery. These lentils are richly flavored with spices, coconut milk, and tomatoes, and the whole thing is cooked slowly to achieve that buttery texture. The result is a delectably hearty curry. Lentils originated in Southwest Asia, but this dish is a staple of northern india. The addition of lime lends an Asian flair that wakes up all the other flavors. The nutritious red lentils are sweet compared to their green and brown cousins, and are most suitable f