- 1 and 1/4 cups Red Lentils, rinsed until the water runs clear
- Salt, to taste
- 1/2 tsp Ground Turmeric
- 1/4 – 1/2 tsp Pure Red Chile Powder
- 1 tbsp Ghee or Vegetable Oil
- 2 dried Red Chiles
- 1 rounded tsp Panch Phoran
Bring 1 quart of water to the boil in a large saucepan Stir in the lentils, salt, turmeric and chile powder. Bring back to a boil, then simmer over a moderate heat until the lentils are tender, around 20 minutes. Some will start to break up while others remain whole and the lentils will become indistinct from the water.
Heat the ghee/oil in a small saucepan. Add the red chiles and panch phoran. Fry for 20 seconds and pour in to the lentils. Stir well, taste and adjust the seasoning, then loosen with a little water from a recently boiled kettle, if necessary— it should be a thickish curry.
Reprinted with permission from Anjum’s New Indian.
Read the blog post where this recipe originally appeared: Red Lentil Curry Recipe