Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc.
They are also a great source of plant-based protein and fiber perfect for breakfast or dinner.
Ingredients
- 1 cup Lentils (pre-boiled)
- 1/2 cup Coconut Milk
- 3 cups of Water
- 1 Onion medium
- 4 Garlic Cloves
- 1/2 inch Ginger
- 3 Tomatoes
- 2 strands of Cilantro/ Dhania
- 1 tsp Cumin Seeds
- 2 tsp Chili Powder or paprika
- 1 tsp Salt or as needed
- 1 tsp Turmeric Powder
- 4 tbsp. Vegetable Oil
Preparation
Step 1
Prepare the vegetables by finely dicing the onion, garlic, ginger, and tomatoes.
Step 2
Add cooking oil to a sufuria, then add cumin seeds and sauté for a second.
Step 3
Add diced onion, garlic, and ginger till onions turn translucent. Add diced tomatoes until tomatoes are softened then add lentils, and simmer.
Step 4
When lentils are cooked add chili powder, salt, and turmeric and combine. Reduce the flame to low and add coconut milk
Step 5
Turn off the flame and when the curry is still hot, add Dhania and serve with your favorite chapati or rice.
