Dum lentils curry slow-cooked dum-style under a sealed lid: lentils cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 12 minutes.
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 yogurt and whole spices.
4
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken. Seal the lid and cook on the lowest heat for 15 minutes (dum).
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 yogurt and whole spices.
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken. Seal the lid and cook on the lowest heat for 15 minutes (dum).
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
