- Main traditional cuisine in Asia serves with rice or Chapati.
- Good source of protein, rich in fiber and very low in cholesterol.
- Easy to make as compared to other legumes
- Yield: 4 serving
- Prep time: 15 mins
- Cook time: 30 min
- Total time: 45 min
- 1 cup white lentil (washed and soaked)
- 3 cups water
- 1 Tsp. red pepper (ground)
- 1 Tsp. turmeric (ground) optional
- 1 Tsp. ginger (grated)
- 1 Tsp. garlic (paste)
- 2 Tbsp. olive oil or ghee
- 1 Tsp. cumin seeds
- 1 small or 1/2 medium sized onion
- 4-5 red Chilies (dry roasted)
- 2-3 green Chilies (fresh)
- 1 Tbsp. ginger (chopped)
- 1 Tbsp. garlic (chopped)
- For better results, soak lentil for at least 10-15 mins. Don’t use turmeric if you want the curry to stay white. Turmeric is a powerful anti-inflammatory and antioxidant properties
- For healthier option use clarified butter (ghee) as a substitute. It provides 100% fat and improves your digestion. It also protects the digestive tract from the microorganism.
- Add water and lentil into a bowl and soak it for at least 15 mins.
- Transfer it to a medium saucepan on a high heat, add in your spices, ginger, and garlic then waits until the water reached boiling.
- Reduce the heat to simmer for 20-25 min or until cooked.
- Heat a medium frying pan over medium-high heat, add and saute onion until golden brown for about 5 mins. Add in seasoning, pan fry for 5 more min and pour it on lentil curry
- Serve hot with rice, naan or Chapatti
- Store in airtight container for up to two days or freeze it for a month.
Did you try it? Let me know in the comments below and share it with your friends and family #fitmomcooking