Easiest Way to Make Perfect Lentil and tomato curry, Indian style

Lentil and tomato curry, Indian style. Intrigued, I googled "makhani," the Indian dish it's based upon, and recognized it as one of the many vegetarian options I've enjoyed at Indian buffets (I generally despise buffets but Indian buffets are a major exception). Combine lentils and water, bring to a boil. Cover, and bring to a boil.

Have you ever been told that Punjabis are better built than the average Indian because they include plenty of daal in their daily diet? It may just be a myth that they are stronger than the rest of the country, but should you ever meet my friends, Harbhajan. This Indian Coconut Lentil Curry is full of flavor and can either be made in an Instant Pot or on the stove-top. You can have Lentil and tomato curry, Indian style using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Lentil and tomato curry, Indian style

1. You need 1/2 can of lentils.
2. It's 1/2 can of diced tomatoes.
3. It's 1 of small onion, sliced.
4. It's 1 tbs of finely minced ginger.
5. You need 1 tbs of finely minced garlic.
6. Prepare 1 tsp of coriander seeds.
7. Prepare 1/2 tsp of cumin seeds.
8. You need 1/2 tsp of yellow mustard seeds.
9. Prepare 1 of bay leaf (optional).
10. It's 2 tbs of garam masala powder.
11. Prepare 2 tbs of cooking cream.
12. Prepare 1 tsp of sugar (I used coconut sugar).
13. It's 1 tbs of oil (I used coconut).
14. It's to taste of Salt and pepper,.

Infused with fragrant Indian spices, this This Coconut Lentil Curry is delicious served over fluffy basmati rice- but lately I've been eating it over a big bowl of fresh baby spinach… so tasty! Combine in pan lentils, salt, curry powder, undrained chopped tomatoes, onion and water. These Indian Lentils show just how delicious lentils can be. One taste of these Easy Indian Lentils and you'll be surprised at how satisfying and delicious lentils can be.

Lentil and tomato curry, Indian style instructions

1. In a large frying pan, heat oil over medium heat. Add in the coriander, cumin, and mustard seeds. Fry until fragrant, about 30 seconds or so..
2. Reduce heat to low-medium and add in the garlic, ginger, and onions, being careful not to burn the garlic and ginger..
3. Cook onions until soft and translucent, stirring frequently to avoid burning the spices and aromatics..
4. Add in lentils and tomatoes, stir everything together, then turn heat back to medium. Add in garam masala powder, bay leaf, sugar, and mix well. Season with salt and pepper to taste..
5. Stirring occasionally, simmer until reduced to preferred consistency (I like it more like a stew and not so liquid)..
6. Add in cream, then reduce once again to preferred consistency..
7. Remove from heat and serve..

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