5Senses | Cumin-Spiced Lentil Curry

• Red lentils - 1 cup, soaked for 1 hour  

• Water - 2 cups, for boiling lentils  

• Powdered 5Senses Turmeric root - ½ tsp  

• Oil - ¼ cup, for frying onions  

• Onion - 1 medium, sliced  

• Ginger-garlic paste – 1 tbsp  

• Tomato - 1 medium, chopped  

• Water - 2 tbsp, for sautéing  

• Salt - to taste  

• Coriander powder - ½ tsp  

• Oil - 2 tbsp, for tempering  

• 5Senses Bay leaf - 1  

• Cumin seeds - 1 tsp  Chili flakes - ½ tsp  

• Red chili powder - ½ tsp  
  

1. First, soak 1 cup of red lentils for 1 hour.
2. Preheat a karahi/wok add the soaked 1 cup of lentils.
3. Add 2 cups of water to it.
4. Now add ½ tsp powdered 5Senses turmeric root and mix well. Use powder here.
5. Cover with a lid and cook the lentils on low heat for 15 minutes.
6. Heat a frying pan and add ¼ cup oil.
7. Add 1 medium sliced onion and fry until lightly golden.
8. Once onions are golden, add 1 tbsp ginger garlic paste and sauté for 2 to 3 minutes.
9. Now add 1 medium chopped tomato and cook for 3 to 4 minutes.
10. Meanwhile, add 2 tbsp water, salt to taste, and ½ tsp coriander powder. Mix well.
11. Add this prepared onion-tomato mixture to the boiled lentils and mix.
12. For tempering, heat the frying pan again and add 2 tbsp oil.
13. Add 1 bay leaf, 1 tsp cumin seeds, ½ tsp chilli flakes, and ½ tsp red chilli powder to the oil.
14. Cook all these in oil for 1 to 2 minutes. The tempering is ready.
15. Pour the prepared tempering over the lentils and mix well with a spoon.