A hearty and flavorful lentil and vegetable curry with a tangy tamarind base.
105 minutes
A hearty and flavorful lentil and vegetable curry with a tangy tamarind base.
Masoor Dal, hulled and split
cups
teaspoons
Chinese Parsley (Cilantro), chopped
tablespoons
teaspoons
Zucchini, sliced in rounds
each
tablespoons
teaspoons
tablespoons
Black Peppercorns
whole
Whole Cumin Seeds
teaspoons
Whole Black Mustard Seeds
teaspoons
Fenugreek Seeds
whole
White Urad Dal Grains, optional
whole
Whole Dried Hot Red Peppers
whole
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.
To unlock the full flavor potential of your spices, fry them in oil for a minute until they’re fragrant.
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.
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.
Choose the right type of lentil. Red lentils are great for curries as they cook quickly and break down to create a creamy texture.
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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