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    Posted In: Main Entrees, Sides
    January 22, 2018 — Updated May 1, 2020 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Spiced Indian Lentils

    Spiced Indian Lentils

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    Spiced Indian Lentils packed with herbs, spices, and vegetables. Super creamy, aromatic, delicious lentils, made in under 40 minutes! 

    Enjoy as a side dish with juicy roasted chicken or eat it straight out of a bowl. You will absolutely love this quick and easy recipe.

    Red Indian style lentils in a small bowl with white rice on the side and a blue and white towel.

     

    If you’ve never tried Indian style dahl, you’ve been seriously missing out. Nothing beats a hot bowl of homemade Indian style red lentils. The best part about this recipe is that it’s gluten-free, vegan, and super easy to make. If you don’t have many dishes to impress your vegan and vegetarian friends, this is a great one.

    How Do You Make Spiced Indian Lentils?

     

    Start this recipe by rinsing the lentils. In a large pot, combine the rinsed lentils, garlic and ginger paste, turmeric, and water. Cook over high heat, until it comes to a boil and then reduce the heat to medium-low and cook for 20 minutes or until the lentils, are tender. While the lentils simmer, add some oil to a small skillet. Add the mustard seeds, cumin seeds, and chilies. Cook for 2-3 minutes. Stir in the curry powder and asafetida, cook for 20 seconds. Add the chopped onions and tomatoes and cook for about 7 minutes or until it softens completely. Add the remaining ginger-garlic paste and cook for a few seconds. Finally, add the tomato-onion mixture to the lentils, season with salt and pepper, and chili powder. Simmer the lentils for an additional 5 minutes and garnish with fresh cilantro.

     

    Top Tips and Recipe Variations

     

    • Use any type of dried lentils you have on hand.
    • If you want to make it extra creamier, add some coconut milk or a splash of heavy cream.
    • Want it spicier? Add more green chilies and chili powder.
    • Place the leftover lentils in an airtight container and refrigerate for up to 3 days.
    • If you’d like to incorporate more veggies, add some butternut squash, carrots, or eggplant.
    • Want to incorporate additional flavor? Use vegetable stock instead of water.

     

    lentils over white rice on a blue and white plate with a small bowl of lentils on the side and a white and blue towel.

    Can You Freeze Lentils?

    Yes, absolutely. Let the lentils come to room temperature and then place it in an airtight container and freeze for up to 3 months. They will taste even better the following day or the following month!

     

    More Recipes to Try

    • Paneer Salad
    • Saag Paner

    You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

    Red Indian style lentils in a small bowl with white rice on the side and a blue and white towel.

    Spiced Indian Lentils

    Print Recipe Pin Recipe
    Course: Main Dish, Side Dish
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 130kcal
    Author: Julie Maestre
    Delicious and creamy spiced Indian lentils. Serve over white rice or with a side of naan for a delicious meal.

    Ingredients

    • 1 cup red lentils
    • 4 cups water
    • 1/4 tsp turmeric
    • 2 tsp curry powder
    • 1/2 tsp cumin seeds
    • 1/2 tsp mustard seeds
    • 1/2 tsp chili powder
    • Pinch of asafetida
    • 2 red chilies
    • 2 tbsp ginger garlic paste
    • 1 small onion
    • 1 large tomato
    • Salt and pepper to taste

    Instructions

    • Rinse and drain the lentils.
    • Combine the lentils, turmeric, 1 tbsp ginger garlic paste, and 4 cups water.
    • Cook over high heat until it comes up to a rapid boil, then reduce the heat to medium-low and cook for 20 minutes.
    • While the lentils cook, heat some oil in a large skillet.
    • Add the mustard seeds, cumin seeds, and chilies. Cook for 2-3 minutes.
    • Stir in the curry powder and asafetida and cook for 20 seconds.
    • Add the onions and tomatoes and cook for 7-10 minutes over medium-low heat.
    • Stir in the remaining tbsp ginger garlic paste and cook for 30 seconds.
    • Add the cooked lentils to the onion and tomato mixture and mix well.
    • Season with salt and chili powder.
    • Simmer over low heat for 5 minutes and then serve immediately.
    • Garnish with fresh coriander if desired, and enjoy!

    Video

    Nutrition

    Calories: 130kcal | Carbohydrates: 22g | Protein: 8g | Sodium: 19mg | Potassium: 420mg | Fiber: 10g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 27.1mg | Calcium: 33mg | Iron: 2.9mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Main Entrees, Sides

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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