Lentils are so healthy so here is another version of lentil curry. This time it's my basic "no frills" lentil curry. It is mild tasting dish that is best accompanied by other curry dishes. Therefore, it's not a dish that you would eat on it's own. This version is my husband's and son's favorite so I knew I had to share it.
You will use Masoor Lentils in this recipe. Wash the Masoor Lentils well in cold running water. If you see any stones, make sure you pick them out. You can find Masoor Lentils at your local Indian Grocers.
Tip: You always want to boil your lentils
without salt so they cook faster. Salt tends to slow down the cooking process. Salt can be added at the end of the dish.
I started with:
1 cup of washed Masoor Lentils.
3 cups of water
1/2 medium onion chopped
1 green chili (serrano) sliced down the middle
1/2 tsp turmeric powder
1 cinnamon stick
I cooked the lentils on medium high heat for 15-20 minutes. I recommend you use a large deep frying pan or nonstick wok if you cook on high heat, otherwise it tends to boil over. If you only have saucepans, then cook on medium heat and keep an eye on it.
You will know the lentils are done when the water has cooked out and the lentils are soft and tender. The turmeric will give the lentils a sunny yellow color.
You can add salt here and 1 cup of coconut milk. Stir well and cook for 1-2 minutes longer.
Serves 4-6 people as part of a meal. Enjoy.
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