Entree: South Africa – Durban Indian – Lentil Curry (Hearty spiced lentil stew in the Durban Indian tradition, tempered with curry leaves and warming spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 1/2 cups (300 g) red lentils (masoor dal), rinsed until water runs clear
- 4 cups (960 ml) water or low-sodium vegetable stock
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tbsp (15 ml) ghee (for tempering) or extra oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) cumin seeds
- 1 medium (1 large) onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 green chilies, slit lengthwise (or to taste)
- 8–10 curry leaves (fresh if available)
- 1 cup (240 ml) canned diced tomatoes or 2 medium tomatoes, chopped
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) red chili powder or to taste
- 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (120 ml) coconut milk (optional, for creaminess)
- 1 tbsp (15 ml) lemon juice, or to taste
- Fresh cilantro, chopped, for garnish

Instructions

1. Combine the rinsed lentils and 4 cups (960 ml) water or stock in a medium pot. Bring to a boil, reduce heat and simmer uncovered until lentils are soft and breaking down, about 20–25 minutes. Skim foam as needed.
2. While lentils cook, heat 3 tbsp (45 ml) oil or ghee in a skillet over medium heat. Add mustard seeds and cumin seeds and cook until they begin to pop, about 30 seconds.
3. Add the chopped onion and sauté until golden, about 6–8 minutes. Stir in garlic, ginger, green chilies and curry leaves; cook 1–2 minutes until fragrant.
4. Stir in turmeric, ground coriander, red chili powder and diced tomatoes. Cook until tomatoes soften and oil separates slightly, about 5 minutes.
5. Add the spice-tomato mixture to the pot of cooked lentils. Mix well, add salt and simmer 5–7 minutes to let flavors meld. If the curry is too thick, add up to 1/2 cup (120 ml) water or stock to reach desired consistency.
6. Stir in coconut milk (if using) and garam masala, simmer 2 minutes more. Adjust salt and add lemon juice to brighten.
7. For the final tempering (tadka), heat 1 tbsp (15 ml) ghee or oil in a small pan until hot, then add a pinch of mustard seeds or a few curry leaves; let crackle and immediately pour over the curry.
8. Garnish with chopped cilantro and serve hot with steamed rice or roti.