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Learn how to make Lentil Curry With Rice with our Chef Smita Deo.

Introduction
Delicious Lentil Curry – it’s a veg delicacy that’s brimming with well-spiced Indian flavors, and creamy coconut milk, and it’s perfectly hearty and filling thanks to the fiber and protein-rich lentils. It has a delicious complexity of flavor, the lentils make it a nutritious choice, and the coconut milk adds some body to make it more substantial. And by using the homemade spice blend which is the Kolhapuri Masala blend, you can control the amount of heat that goes into the dish making it as mild or spicy as you prefer. This meat-free lentil curry recipe is such a tasty main dish that pairs beautifully with rice or naan. Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget. Do try this amazing homely, warm curry & rice recipe today & let us know how it goes!

Lentil Curry With Rice Ingredients :

Preparation of the Curry
2 tbsp Oil
1 Bay Leaf
1-inch Cinnamon Stick
1 Star Anise
3-4 Green Cardamoms
3-5 Cloves
10 Black Peppercorns
1 Onion (finely chopped)
1 tsp Garlic Paste
1 tsp Ginger Paste
7-8 Green Chillies (slit)
1 cup Masoor Dal (cooked)
1 cup Coconut Milk
1 cup Water
1/2 cup Water
Salt (as required)

For the Curry Paste
1/2 cup Fresh Coconut (grated)
1/4 cup Cashew Nuts
1 tbsp Poppy Seeds (soaked)

For the Rice (Brown Bhaat)
2 tbsp Ghee
1-inch Cinnamon Stick
1 Star Anise
3 Green Cardamoms
3-5 Cloves
1/4 tsp Black Peppercorns
2 Bay Leaves
3 Onions (sliced)
2 cups Rice (soaked)
5 cups Water
Salt (as required)
Fried Onions (for garnish)

Tempering for the Curry
1 tsp Ghee
1 Dry Red Chilli
1/2 tsp Kolhapuri Masala (recipe given below)

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**Recipe For KOLHAPURI MASALA:

Ingredients :
Basic garam masala for Kolhapuri Masala
20 dry Lavangi Chillies or any other spicy variety
10 Bedgi chillies
2 tbsp Coriander seeds
10 Cloves
2” Cinnamon stick
15 Peppercorns
1 tsp Black Cumin Seeds
3 Black Cardamom Pods
6-7 Green Cardamom Pods
2 Mace
2 Star anise
10 Nagkesar
10 Triphal (Sichuan pepper)
5 Bay Leaves
1/4 Nutmeg
1 tbsp Poppy Seeds
A piece of Stone flower
1 tbsp Aniseeds
1 tbsp Sesame seeds
1 tbsp Cumin seeds
1 tsp Fenugreek seeds
1/2 tsp Dry ginger powder

METHOD :
Roast all the above in oil on a low flame till the spices release an aroma and then cool it and powder it.