Preparation

Step: 1/10

To prepare the whole masoor curry, drain the soaked masoor. Place in a saucepan with enough water to cover the lentils and boil for around 20 minutes until cooked but retaining its shape.

Step: 2/10

Alternatively pressure cook the lentils directly with 3 cups water for 3-4 minutes (no need to soak).

Check that the whole lentil is cooked through by pressing it on a ladle with your thumb.

Step: 3/10

While the masoor is cooking, heat the oil in a large pan. Fry the cumin seeds in hot oil for a few seconds.

Step: 4/10

Fry the ginger garlic paste and finely chopped onions for 6-7 minutes on a medium flame until onions are softened.

Step: 5/10

Add the pulp obtained from grating the tomatoes to this and saute on high flame until most of the moisture dries out. You can also use packaged tomato puree instead.

Step: 6/10

Combine all the spice powders and salt in a small cup with 2-3 spoons of water.

Step: 7/10
Step: 8/10

Add this mixture to the pan, stirring well to combine with the curry paste. Fry this for 1-2 minutes.

Step: 9/10

To this, add the cooked masoor and all of the cooking liquid. Bring this to a simmer, adding around 1/4 cup water if the curry has turned too dry. Check for salt and adjust accordingly.

Step: 10/10

Divide the whole masoor curry between 4 bowls. Garnish with coriander leaves and serve with a wedge of lemon, rice or breads.

Tips:
Make the curry paste in larger quantities and freeze in small sized blocks to use for quick weeknight dinners. The paste can be used with any cooked beans or lentils.

Instead of a mix of all the spice powders, use a around 2 teaspoons of readymade curry powder (adjust as per your taste).

Chunks of pumpkin or eggplant or chopped greens can also be added to the curry. Cook the vegetable chunks along with the masoor. Finely chopped greens can be added to the final stage of the simmer when the curry is almost ready.