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    Tangy Tamarind Lentil & Vegetable Curry

    clock-icon105 minutes
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    Pixicook editorial team

    A hearty and flavorful lentil and vegetable curry with a tangy tamarind base.

    Ingredients for Tangy Tamarind Lentil & Vegetable Curry

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Masoor Dal, hulled and split

    cups

    Substitute chevron-down

    Ground Turmeric Powder

    teaspoons

    Substitute chevron-down

    Chinese Parsley (Cilantro), chopped

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Zucchini, sliced in rounds

    each

    Substitute chevron-down

    Tamarind paste

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Black Peppercorns

    whole

    Substitute chevron-down

    Whole Cumin Seeds

    teaspoons

    Substitute chevron-down

    Whole Black Mustard Seeds

    teaspoons

    Substitute chevron-down

    Fenugreek Seeds

    whole

    Substitute chevron-down

    White Urad Dal Grains, optional

    whole

    Substitute chevron-down

    Whole Dried Hot Red Peppers

    whole

    Substitute chevron-down

    How to Make Tangy Tamarind Lentil & Vegetable Curry

    1. Clean and Wash Dal

    Thoroughly clean and wash the dal until the water runs clear. Place the dal in a 4-quart heavy-bottomed pot and add 6 cups of water. Bring it to a boil over medium heat, then reduce the heat and skim off any scum that forms on the surface.

    2. Cook Dal

    Add the ground turmeric powder and chopped cilantro to the pot. Cover the pot, reduce the heat to a gentle simmer, and let it cook for about 1.5 hours, stirring every 15 minutes.

    3. Add Vegetables and Seasonings

    Once the dal has simmered to the right consistency, add the salt, chosen vegetable (zucchini in this case), tamarind paste, and sugar. Stir everything together and let it cook for an additional 15 minutes.

    4. Prepare Spice Mixture

    While the dal and vegetables are cooking, heat the vegetable oil in a small skillet over medium heat. Add the whole black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, urad dal grains (if using), and whole dried hot red peppers. Fry these spices until they start to pop and darken.

    5. Combine and Rest

    Once the spices are ready, pour the contents of the skillet into the pot with the dal and vegetables. Stir everything together to ensure the spices are evenly distributed. Cover the pot and turn off the heat, allowing the curry to sit for a few minutes.

    6. Serve

    Serve the tangy tamarind lentil and vegetable curry over plain rice. Optionally, accompany it with meat, chicken, or fish.

    Pitfalls and tips

    Bloom Your Spices

    To unlock the full flavor potential of your spices, fry them in oil for a minute until they’re fragrant.

    Vegetable Cook Times

    Pay attention to the cooking times of various vegetables. Add hard vegetables earlier, and delicate ones later, so everything is perfectly cooked at the same time.

    Layer Your Flavors

    Add spices at different stages. Begin with a base of aromatic spices, then add ground spices as you build the curry, and finish with fresh ginger and garlic.

    Lentil Selection

    Choose the right type of lentil. Red lentils are great for curries as they cook quickly and break down to create a creamy texture.

    Consistency

    The curry should be thick enough to coat the lentils and vegetables but not so thick that it feels heavy. Adjust with water or coconut milk if needed.


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