Red Lentil Curry for MLLA (My Legume Love Affair)-60

I was about to miss MLAA-60. Well thank goodness for a Quick curry ( and bad pictures).

Summer has set in (and how!) so contrary to what most people say, I huddle indoors, blinds drawn and the air conditioning ON.

Cooking  an elaborate meal is out of the question. And so, making something that matches well with rice and fulkas is perfect. 

I am sharing with you a recipe I found on Pinterest. There are just So many things on pinterest that are absolutely fantastic! And the food related pins, oh my! 

I log in and spend happy minutes checking  recipes, tips and tricks, crafty stuff ( at which I really suck, but  a vain hope struggles in my heart, that one day I may be able to make something that is not an epic failure), gardening tips ( again a lost cause where I am concerned).  Needless to say, the recipe pins are many. I particularly like to check recipes that are Indian but with a twist ( tried by non-Indians), it gives me a fresh perspective. 

I found one one such recipe and bookmarked it immediately. It read well and I knew I wanted to try it.
I have tried it a couple of times and like many lentil curries, this one is a keeper.
I made slight modifications.
Check the link above for the original recipe.

For the Curry: ( serves 6)

1 1/2 cups Lentils ( sabut Masoor)
1 large onion, chopped
1 Tbsp Garam Masala
1 heaping tsp. Curry powder
1/2 tsp Turmeric
1 teaspoon sugar
1 teaspoon garlic, finely chopped
1 teaspoon  grated ginger
1 tsp red chili powder ( adjust according to taste)
4 large Tomatoes pureed ( or use 1 can tomato puree*)
¼ cup coconut milk
2-3 Tbsp. Butter
cilantro for garnishing

Wash and cook 1 1/2 Cups of Lentils ( Sabut Masoor)
While the Lentils are cooking, heat butter in a pan and saute the onions in it till cooked on medium high heat.
Add the spices, ginger, garlic, turmeric, garam masala, curry powder, red chili powder, salt and sugar and stir for about 30 seconds ( be careful, do not burn the spices)
Add the tomato puree and cook until the spices are well incorporated in the puree and the sauce starts looking smooth.
Add the coconut milk and mix.
Add the lentils, mix and simmer for 10-15 mins and allow all the spices to combine.
Serve hot with rice or fulkas.
Tastes better the next day.

*NOTES: 
-The original recipe uses Red Curry Paste. I have made this curry with and without the Red curry paste.I prefer to use very little or skip it. If you want to use the paste, add 11/2 to 2 Tbsp. In that case reduce the Garam masala to 1/2 T only.

- I prefer to use home made tomato puree and less than 1 can. I find that canned puree is too tart for my taste and therefore make my own. 

dashing off this recipe to Nupur as my entry for MLLA-60, an event started by Susan and now run by Lisa

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