1 cup whole brown lentils, soaked and rinsed
1 large onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
1 cup coconut milk
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh cilantro for garnish
Instructions:
Soak Lentils: Rinse and soak the whole brown lentils in water for at least 4 hours or overnight. Drain before using.
Cook Lentils: In a large pot, add soaked lentils and enough water to cover them. Cook until lentils are tender, about 20-25 minutes. Drain any excess water.
Prepare Curry Base: In a separate pan, heat vegetable oil. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add minced garlic and grated ginger. Sauté for another 2 minutes.
Spice it Up: Add coriander powder, turmeric powder, and red chili powder. Stir well to coat the onions with the spices.
Add Tomatoes: Add chopped tomatoes and cook until they are soft and the oil starts to separate from the masala.
Combine with Lentils: Add the cooked lentils to the masala mixture. Mix well.
Add Coconut Milk: Pour in the coconut milk and mix thoroughly. Simmer for an additional 10-15 minutes to allow the flavors to meld.
Adjust Seasoning: Adjust salt and spice levels according to your taste.
Garnish and Serve: Garnish with fresh cilantro and serve the Vegan Whole Brown Lentils Curry over rice or with your favorite bread.
Nutritional Information (Approximate values per serving):
