Everything about the 9-ingredient vegan lentil curry Indian style will make you crave more of it: it’s nutritious, it’s silken and creamy, rich and indulgent, of course it’s vegan, but most important: it’s easy peasy.
Turn on the heat to medium. While it gets hot, peel your garlic and put them in. Add the turmeric powder, and half the salt too.
When the dal is done, take it off the heat and place a small frying pan or kadai or wok in its place. Check to see if the dal has enough water — look for the consistency of a pancake batter. If it doesn’t have enough of water, you can add more, right after you temper the dal (you’ll see how).
Give your yellow lentil curry a good stir and allow it to sit for 10 minutes with the lid on before you serve it.
While the lentils boil, you can prepare and measure the rest of ingredients, so you save time. You can also keep the rice to boil — since rice tastes best with 9-ingredient vegan lentil curry Indian style — so it’ll be ready by the time you’re done tempering the dal. You can make the easy peasy dal recipe with either toor dal (pigeon pea) or split mung beans (split green gram), or you could mix them (half and half — it’s how I make it usually). The taste varies marginally with each of the three combinations, and you can keep rotating the combinations to keep things fresh.