Kerala lentils curry with curry leaves and coconut milk: lentils cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 44 minutes.
Prep 11 min Cook 33 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
🌿Curry Leaves1 sprig
🫙Coconut Milk3/4 cup
🫙Lentils1 cup, rinsed
🌶️Red Chili Powder1 tsp
🫙Coconut Oil2 tbsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Prepare the lentils and chop the onion, tomato and aromatics.
2
Heat the coconut 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 coconut milk.
4
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken. Stir in the coconut milk in the last few minutes and heat without boiling.
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 coconut 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 coconut milk.
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken. Stir in the coconut milk in the last few minutes and heat without boiling.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
