Garlic Lentil Curry

Instructions

1. Prepare the Lentils

   4 min hands-on15 min waiting

   • Rinse the lentils thoroughly in warm water until the water runs clear.
   • Combine the lentils with water in a large pot and bring to a boil over medium-high heat.
   • Reduce to a simmer and cook for 15–20 minutes until soft but not mushy.
   • Skim off any foam from the surface and set aside.

2. Create a Tomato Base

   2 min hands-on

   • Blend the chopped tomatoes into a smooth purée and set aside.

3. Prepare the Spice Paste

   3 min hands-on

   • Grind garlic, ginger, and half of the chili powder into a thick paste using a mortar and pestle.

4. Toast the Seeds

   2 min hands-on

   • Heat olive oil in a large pan over medium heat.
   • Add mustard seeds and cumin seeds, toasting until they crackle and release aroma, about 30 seconds.

5. Cook the Tomato Curry Base

   2 min hands-on10 min waiting

   • Add the tomato purée to the pan with toasted spices and stir immediately.
   • Cover partially to prevent splattering and reduce heat to medium.
   • Stir in turmeric, remaining chili powder, ground cumin, and salt.
   • Cook for about 10 minutes, stirring occasionally, until thickened and oil separates from tomatoes.

6. Infuse with Garlic and Herbs

   4 min hands-on

   • Thinly slice garlic and jalapeños.
   • Heat remaining olive oil in a small saucepan over low-medium heat.
   • Add sliced garlic and bay leaves, cooking until garlic turns golden and fragrant, about 2–3 minutes.
   • Remove from heat and set aside.

7. Combine Lentils with the Curry Base

   2 min hands-on2 min waiting

   • Check lentil tenderness by pressing a few grains.
   • Drain excess water and add lentils to the tomato curry base.
   • Stir well, adding water to achieve a silky, slightly loose consistency.
   • Simmer for an additional 2–3 minutes to meld flavors.

8. Finish with Aromatics

   1 min hands-on5 min waiting

   • Stir in three-quarters of the chopped cilantro and a portion of the sliced jalapeños.
   • Adjust seasoning with additional salt as needed.
   • Pour garlic-infused oil with golden garlic and bay leaves over the lentil curry.
   • Cover immediately and let rest for 5 minutes.

9. Garnish and Serve

   2 min hands-on

   • Sprinkle remaining cilantro and garnish with ginger matchsticks.
   • Serve hot with steamed rice, flatbreads, or enjoy on its own.
   • Cooking tips:
   • For extra creaminess, add a splash of coconut milk or a dollop of plain yogurt before serving.
   • Adjust the amount of chili powder and jalapeños to suit your spice tolerance.
   • If the curry tastes too acidic, add a pinch of sugar to balance the flavors.
   • Reserve a few slices of fried garlic as a garnish for added crunch and flavor.
   • This dish tastes even better the next day; add a splash of water when reheating to maintain creamy consistency.