Indian · Dinner
Sour Lentil Vegetable Curry
A tangy, spiced lentil and mixed vegetable curry finished with tamarind and tomato for sourness, simmered with turmeric, cumin and ginger. Lighter on oil than a traditional dal, it stays thick and vegetable-heavy, served over a small portion of steamed rice with cilantro scattered on top.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
312Calories
14.2gProtein
5.9gFat
54.8gCarbs
9.8gSugar
13.1gFiber
410mgSodium
0mgChol
0.9gSat Fat
780mgPotassium
95mgCalcium
4.6mgIron
0mcgVitamin B12
22mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Chop the carrot, okra and pumpkin; chop the tomato and cilantro; measure the toor dal, tamarind paste and spices.
2
Bloom
Warm the vegetable oil in a small saucepan over medium heat, then add the mustard seed, dried chili and curry leaves; cook 30 seconds until the seeds crackle and the chili darkens slightly.
3
Sweat
Add the asafoetida and chopped tomato; cook over medium heat 3–4 minutes, stirring, until the tomato softens and breaks down into a rough sauce.
4
Simmer
Stir in the carrot, okra, pumpkin, toor dal, turmeric, cumin, tamarind paste and water; simmer over medium-low heat 15–18 minutes, stirring occasionally, until the vegetables are tender and the curry thickens.
5
Finish
Season with salt, stir in half the cilantro, and adjust consistency with water if needed over low heat.
6
Plate
Spoon the curry into a bowl alongside the rice and scatter the remaining cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cooked toor dal
- 1 1/2 cup200g carrot
- 4 oz110g okra
- 3.6 oz100g pumpkin
- 3.6 oz100g tomato
- 2 tbsp2 tbsp tamarind paste
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp mustard seed
- 8-10 curry leaves
- 22 small dried chili
- 1/4 tsp1/4 tsp asafoetida
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml water, plus more to adjust consistency
- 2 tbsp2 tbsp cilantro
- 2/3 cup130g cooked basmati rice, to serve
- salt, to taste
