1. Prepare the Lentils: Soak red lentils in water for 20 minutes, then drain. Add lentils to a pot with bay leaves, turmeric, and enough water to cover. Cook over medium heat for 20 minutes until tender. Discard bay leaves.
2. Prepare the Cashews: Soak cashews in hot water for 20 minutes. Blend soaked cashews into a smooth cream.
3. Make the Sauce: Heat vegetable oil in a wok or pot over medium heat. Sauté onions until translucent, about 5 minutes. Stir in garlic, ginger, grated carrots, diced tomatoes, and tomato paste. Add cumin, coriander, paprika, salt, and black pepper. If using, add whole hot peppers for heat.
4. Combine Cashew Cream and Sauce: Add cashew cream to the sauce, rinsing the blender with 1/2 cup water and adding it to the pot. Cover and cook for another 5 minutes over medium heat.
5. Combine Lentils and Sauce: Stir cooked lentils into the sauce. Adjust the thickness with additional water if needed. Cover and cook for 10 more minutes, stirring occasionally.
6. Prepare the Tadka: In a small pan, heat olive oil over medium heat. Add red chili flakes and chili powder/paprika, sautéing briefly until fragrant.
7. Serve: Serve hot with naan, roti, or steamed rice.
Serving Suggestions
– Pair with freshly baked naan or roti for scooping up the curry.
– Serve alongside fluffy steamed basmati rice for a hearty meal.
– Add a side of cucumber raita to cool the palate.
– Accompany with roasted vegetables or a simple salad.
– Garnish with extra coriander and a drizzle of lemon juice for brightness.
Cooking Tips
– Soak lentils to reduce cooking time and ensure even cooking.
– Adjust the spice level by adding more or fewer chili flakes and hot peppers.
– Use a high-speed blender for a smooth cashew cream.
– Stir occasionally while cooking to prevent the curry from sticking to the pot.
Nutritional Benefits
– High in Protein: Red lentils provide plant-based protein.
– Rich in Fiber: Lentils and carrots support digestive health.
– Antioxidant-Rich: Tomatoes and spices are packed with antioxidants.
– Heart-Healthy: Cashews and olive oil add healthy fats.
Dietary Information
– Vegan-Friendly: Contains no animal products.
– Gluten-Free: Suitable for gluten-intolerant diets.
– Dairy-Free: Cashew cream replaces traditional dairy cream.
Nutritional Facts (Per Serving)
– Calories: ~250
– Carbohydrates: 30g
– Protein: 10g
– Fat: 10g
– Fiber: 8g
– Sodium: ~200mg
Storage
– Refrigeration: Store in an airtight container in the fridge for up to 3 days.
– Freezing: Freeze in portions for up to 1 month. Thaw and reheat gently.
– Reheating: Warm in a pot over low heat, adding water to adjust consistency if needed.
Frequently Asked Questions
– Can I use a different type of lentil?
– What can I substitute for cashews?
– Can I skip the tadka?
– How do I make this less spicy?
– Can I add more vegetables?
– Can I use canned tomatoes?
– Can I make this in
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