Red Lentil Curry

Red lentil curry is a warm and comforting dish, perfect both as a main course and as a side. Here is a version with an Italian twist of the traditional Indian red lentil curry dish called “Dal Tadka”.

Ingredients

• 200 g red lentils
• 1 medium onion, finely chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger, grated
• 400 ml tomato purée
• 1 liter vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• A pinch of chili powder (optional)
• Salt to taste
• 2 tablespoons extra virgin olive oil
• Chopped fresh parsley (for garnish)

To add an extra Italian touch, you might consider adding a bay leaf with the spices and removing it before serving.

Preparation

1. Rinse the red lentils in cold water until it runs clear.

2. In a large pot, heat the extra virgin olive oil and sauté the onion, garlic, and ginger until they become soft, about 5 minutes.

3. Add the curry, turmeric, and chili powder. Toast the spices for a minute to enhance their aromas.

4. Pour in the tomato purée and vegetable broth. Bring to a boil.

5. Add the red lentils, reduce the heat, and cook on a medium-low flame, stirring occasionally, for about 20-25 minutes or until the lentils are cooked and the curry has thickened. Add salt to your liking to achieve the desired taste.

6. Serve the red lentil curry garnished with chopped fresh parsley for a fresh and colorful touch.

Curiosity

In India, Dal Tadka is often prepared with “Tadka” - a special seasoning made by frying spices in oil or clarified butter (ghee) to bring out their flavors before pouring it over cooked lentils. In Italy, we can replicate this process using extra virgin olive oil, which adds its distinctive flavor to the dish.

I wish you a good preparation and a delicious tasting of your Italian-style red lentil curry!