Try this vegan, flavorful, and satisfying gluten-free mixed lentil curry! Easy to make and very healthy. Serve it with steamed rice or your favorite flatbread.
It’s no secret that I love cooking with lentils. I always have some varieties in my pantry and enjoy adding them to soups, lentil loaf, curries, tacos, pasta, lentil nuggets, and so much more.
I particularly enjoy using lentils in my cooking because they are a great source of nutrients, fiber, and protein. But, above all, lentils are among my fave food because they’re versatile, affordable, filling, and delicious!
Mix Lentil Curry!
Have you ever heard about Dhabas? Dhabas are eateries or hotels that can be found beside numerous Indian or Pakistani roadways and highways. This creamy, spicy, and savory lentil curry is inspired by the dal served in Punjabi dhabas. The use of 5 different dals, or lentils, makes this curry healthy and higher in protein.
Lentils are a key denominator in Indian cuisine. And if you want to eat more plant-based meals, lentils are a good place to start. These small legumes are packed with protein and fiber, are easy to prepare, and have a great earthy flavor that enhances a variety of recipes.
See Other Recipes-Aubergine and Lentil curry and Brown Lentils And Black Eyed Peas Curry
Recipe’s Appealing Features!
- This dish is a flavorful and satisfying blend of mixed lentils, simmered in a savory tomato-based sauce.
- It’s a vegan and gluten-free recipe that’s perfect for a healthy weeknight meal.
- This curry is hearty, filling, and packed with nutrients, making it a great choice for anyone looking to add more plant-based protein to their diet.
- With a few simple ingredients and a little bit of time, you can create this delicious and nourishing meal that’s sure to become a family favorite.
- In comparison to the dhaba version, I also use less oil, yet the curry still tastes great. If you’ve ever had the chance to have dhaba food, you are familiar with how much oil is frequently used in the dishes.
So let’s get cooking!
Recipe’s Required Ingredients
You’ll require a few basic ingredients:
- Mixed lentils – I used gram split lentils, red lentils, yellow lentils, whole green lentils, and pigeon peas. You can use any lentils available.
- Garlic – Freshly chopped/minced garlic adds a savory kick.
- Onion – This is a basic aromatic component that serves as the curry’s base and adds a lot of flavors. You may use any type of onion you have, but I prefer using yellow onions.
- Tomato – Tomatoes add a nice little tangy flavor and red color. I use fresh tomatoes, but you can also use canned tomatoes or tomato paste.
- Salt – Salt brings the flavors together and makes the recipe complete. I used sea salt.
- Red chili flakes – They add the perfect heat to the dish! I used cayenne pepper.
- Turmeric – This is a secret ingredient of a delicious lentil curry! And we all know that turmeric is great for our health! It has a very subtle flavor and you don’t really notice its taste in this curry. You can just taste a hint of its flavor in the background but it’s still there!
- Curry powder – Curry powder is a curry’s main ingredient. It is a mixture of many spices like bay leaf, cumin, bay leaf, cinnamon, cloves, and turmeric. Curry powder is available at the grocery store or can be made at home. It tastes both peppery and sweet and is brightly colored.
- Coriander powder – Coriander powder gives this lentil curry a subtle beautiful aroma and taste.
- All spice powder – A perfect blend of all the dry spices, gives the dish a punch of flavor.
- Cumin seeds – aid digestion and add a lovely nutty flavor to this lentil curry.
- Bay leaf – Aromatic spice, a staple for any curry!
- Oil – Mustard oil or olive oil are the best choices for lentil-based curries.
How To Make Mix Lentil Curry?
- Wash and soak lentils for at least 2 hours.
- In a pan add the soaked lentils with water, salt, and turmeric.
- Let the lentils boil until completely done.
- In a separate pan, add oil and sauté garlic, cumin seeds, cayenne, and bay leaf.
- When fragrant, add sliced onions, chopped tomatoes, red chili flakes, coriander powder, curry powder, and all spice powder.
- Add boiled lentils and let them simmer in masala on low flame for 15-18 minutes.
- Serve and enjoy!
The flavor of this curry is greatest when served immediately. Both the flavor and consistency alter after refrigeration. As soon as the lentils are finished cooking, we usually prefer to eat them fresh. It delivers the nicest taste and is a healthy practice.
This mix lentil curry is great when paired with tandoori roti. However, you can serve it with plain steamed rice and fresh salad or with fluffy naan bread.
Leftover Curry Storage Directions
Leftover mixed lentil curry can last for 3-4 days in the refrigerator if properly stored. So make sure to cool it to room temperature, and put it in airtight containers. When you want to eat, simply reheat it on the stovetop in a pan or the microwave. Make sure to reheat as much as you need, and avoid reheating the entire dish.
Pro-Tips For Making A Perfect Lentil Curry
- Use fresh lentils that are still within their shelf life. Use unpolished lentils whenever possible for better nutrition and flavor. To suit your tastes, you can change the quantity or the type of lentils. This dish is quite adaptable and can even be made with one lentil.
- Sometimes you’ll find dried lentils mixed up with little rocks or other debris. Before cooking the lentils, you must pick them over carefully and then rinse them in a sieve with a very sieve to remove any debris that might end up in the finished product. Throw away the debris as well as any shriveled lentils.
- There is no set ratio for cooking lentils and water, unlike when making couscous or quinoa. Just put the lentils in a sizable pot, cover it halfway with water, and bring it to a boil. Simmer them until they are soft. Depending on the sort of lentils you’re cooking, you’ll need to adjust the cooking time.
- Don’t skip the aromatic spices like turmeric, bay leaf, and cumin, to uplift your curry.
- This recipe yields a mildly spicy curry. If you can’t handle spicy food, reduce the number of red chilies and curry powder.
- You can use ghee or butter to make a richer version of the dish.
Frequently Asked Questions
What Is Mixed Lentil Curry Made Of?
A well-known lentil-based curry made primarily from three or four different types of lentils, toor, moong, chana, and masoor dal. Mix lentil curry is a great alternative to traditional tadka dal, which is usually made with just one lentil.
What Are Lentils?
Because they resemble tiny small lenses, the name “lentil”—a tiny little legume—comes from the Latin word for “lens.” The Middle East is thought to be where they first appeared, but they are now grown all over the world, notably in Asia, Africa, and Europe.
Are Lentils Healthy?
Undoubtedly, lentils are a nutrient-dense food with a long list of health benefits. Lentils are low in calories, high in fiber, and are an excellent source of plant-based protein. Undoubtedly, a single bowl of mixed lentils can satisfy the dietary and nutritional needs of a whole meal.
Additionally, lentils contain a lot of dietary fiber and a low glycemic index which slows down the quick absorption of food in the small intestine. As a result, it effectively slows digestion and avoids rapid or unexpected increases in blood sugar levels. Therefore, persons with sugar issues, diabetes, and low insulin production should regularly consume it.
You can lower your risk of developing several different cancers, including bowel, breast, colon, and lung cancer, by regularly ingesting lentils.
Furthermore, lentils are high in antioxidants, which may help to decrease cell damage. Its high vitamin content tends to strengthen the immune system, making it a potent anti-aging meal.
Do I Need To Soak Mixed Lentils?
Unlike other pulses, lentils don’t necessarily need to be soaked before cooking. However, lentils cook more quickly when they have been soaked. Before boiling, rinse the lentils in fresh water to get rid of any debris or dust. Cook on the stovetop using 3 cups liquid (like stock, water, etc.) to 1 cup dried lentils. Use a pot that is big enough because the lentils will expand by doubling or tripling in size.
How Do You Make Lentils Taste Better?
Whenever I make lentils, I always put in a bay leaf and frequently throw in a couple of fresh garlic cloves for added flavor. However, feel free to use some fresh herbs, chicken or vegetable bouillon, or your favorite spices and seasonings.
What Goes Well With Lentils?
I like to serve this mixed lentil curry with any of the following accompaniments:
- Vegan Skillet Cornbread
- Brown Basmati Rice Instant Pot
- Gluten-Free No-Knead Bread
- Gluten-Free Flatbread
- Cilantro Lime Quinoa
- Stir-Fried Burdock Root
- Green Bean And Tomato Salad
- Smashed Brussels Sprouts
Other Lentil and Curry Recipes-
1. One Pot of Brown Lentil Rice
3. Instant Pot Vegan Lentil Soup
5. Coconut Lentil Curry (Jamaican Style)
Is Lentil Good for Weight Loss?
Consuming more lentils can help you lose weight or maintain a healthy weight. Lentils might help people manage their body weight and avoid or delay obesity by substituting for high-calorie or energy-dense foods.
If you enjoyed this post about Mixed Lentil Curry and would love to see more, join me on Youtube, Instagram, Faceboo
Get discounted copies of my cookbook here.
Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisines: Indian, Pakistani
- Energy: 218 kcal / 911 kJ
- Fat: 5.1 g
- Protein: 12.7 g
- Carbs: 31 g
- Preparation: 15 min
- Cooking: 1 h
- Ready in: 1 h 15 min
- For: 6 Servings
- ½ cups mixed lentils - (gram split lentils, red lentils, yellow lentils, whole green lentils, pigeon peas or any lentils available)
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes, or ¼ teaspoon cayenne pepper
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 medium onion, sliced
- 1 medium tomato, chopped
- ½ teaspoon coriander powder
- ½ teaspoon curry powder
- 1/2 teaspoon garam masala
- Wash and soak lentils for at-least 2 hours.
- In a saucepan add the soaked lentils with water, salt and turmeric.
- Let the lentils boil until completely done, about 30-40 minutes.
- In a separate pan, heat oil over medium-high heat. Stir in garlic, cumin seeds, chili or cayenne pepper and bay leaf. About one minute
- When fragrant, add in sliced onions, chopped tomatoes, coriander powder, curry powder and garam masala.
- Add boiled lentils and let them simmer in masala on low flame for 15-18 minutes.
- Serve with some rice and fresh salad or with a fluffy naan bread.
This mixed lentil curry is a perfect side dish 😋
It’s very interesting and lovely content