This red lentil curry features tender, slightly broken-down lentils simmered with toasted spices and aromatics, creating a creamy yet textured dish with a vibrant color. The process emphasizes gentle cooking to maintain the lentils' shape while absorbing rich flavors, resulting in a warm, comforting sauce with a satisfying bite.
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Cook for about 1 minute until you smell the fragrant aroma of garlic and ginger.
Stir in the toasted cumin seeds, coriander powder, turmeric, and chili powder. Toast the spices for about 30 seconds until aromatic, stirring constantly to prevent burning.
Pour in the water or broth and bring to a gentle boil. Once bubbling, add the rinsed lentils and stir to combine.
Reduce the heat to low and let the curry simmer gently uncovered for about 15-20 minutes, stirring occasionally. The lentils should be tender but still hold their shape, and the sauce will start to thicken.
Taste the curry and adjust seasoning if needed. If using, stir in the coconut milk for added creaminess and cook for another 2-3 minutes.
Turn off the heat and squeeze in fresh lemon juice to brighten the flavors. Let the curry rest for a few minutes to allow the flavors to meld.
Serve the warm lentil curry with rice or flatbread, garnished with fresh herbs if desired. Enjoy the creamy, textured dish with its rich aroma and vibrant color.
Notes
Pay close attention to the cooking time of the lentils to maintain a tender but firm texture. Toast spices for added depth and always taste and adjust seasoning at the end for best flavor.