Best 3 Indian Lentil Curry Recipes

PRESSURE COOKER SAMBAR (INDIAN LENTIL CURRY)

Steps:

• Combine 4 cups water, lentils, eggplant, turmeric, and salt in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 3 minutes and remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Add remaining 2 1/2 cups water, tamarind paste, and chile powder to the pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Remove from heat. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
• Combine oil, dried chile, curry leaves, cumin seeds, mustard seeds, and asafoetida powder in a small saucepan over low heat. Cook until spices begin to sputter a bit, about 1 minute. Transfer spice mixture to the pressure cooker with the lentils. Season with salt.

HYDERABADI KHATTI DAL (MANGO LENTIL CURRY FROM THE INDIAN STATE,

Steps:

• Put the first three ingredients in a pressure cooker.
• Pressure cook for upto 2-3 whistles.
• Remove from flame and let out the steam.
• Mix the cooked lentils with water using a wooden spoon.
• Boil the mixture for 5 minutes.
• Heat oil in a pan.
• Add cumin seeds and mustard seeds.
• Allow to splutter.
• Once they stop spluttering, add curry leaves.
• Stir-fry until fragrant.
• Add garlic and stir-fry until the raw smell is gone.
• Mix in the red chilli and turmeric powders and the corriander leaves.
• Fry till it turns slightly brown.
• Pour over the boiled lentils.
• Serve hot over cooked white rice.
• Enjoy a hearty lunch!

INDIAN LENTIL CURRY

Steps:

• chopp onion and cook in oil do not let burn. add cumin and cook until fragrant add ginger garlic paste cook 30 seconds add water, indian spices and the bigger uncooked lentils cover and simmer until almost cooked but still al dente. Add the smaller size lentils tomatoes and cook until soft and curry thickens. add salt and pepper . add more water if necessary add the cooked chickpeas or beans when lentils are cooked. The finished curry should be thick but still have plenty of liquid. Mix chopped cilantro at the end of cooking. Serve over jasmine rice or next to indian flat bread.