Lentil Curry with Rice
A quick, comforting lentil curry served over fluffy rice, finished with a sprinkle of cilantro. Simple spices make it a weeknight favorite.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 12g
Ingredients
- 1 cup red lentils
- 3 cups water
- 1 teaspoon ground cumin
- ½ teaspoon red chili powder
- 2 tablespoons roasted gram flour (besan)
- ¼ cup cilantro
Instructions
- 1
Rinse the 1 cup red lentils under cold water until the water runs clear. In a pot, combine lentils with 3 cups water and bring to a boil over high heat.
- 2
Reduce heat to medium-low and simmer, stirring occasionally, until lentils are soft and starting to break down, about 15 minutes. Skim off any foam that forms.
- 3
In a small bowl, mix the 1 tsp ground cumin, 0.5 tsp red chili powder, and 2 tbsp roasted gram flour with 2 tbsp water to make a smooth paste. Stir this paste into the simmering lentils.
- 4
Cook for another 5 minutes, stirring constantly, until the curry thickens to a creamy consistency. Season with salt to taste.
- 5
Serve the lentil curry over cooked rice, garnished with the 0.25 cup chopped cilantro.
Tools you’ll need
- pot
- small bowl
- stirring spoon
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