Goan lentils curry in a tangy Goan red chili and vinegar masala: lentils cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 42 minutes.
Prep 15 min Cook 27 min Serves 4 Medium
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🌶️Dried Red Chilies4
🫙Vinegar1 tbsp
🫙Lentils1 cup, rinsed
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Prepare the lentils and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the vinegar-chili paste.
4
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the lentils and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the vinegar-chili paste.
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
