### TranslatedIngredients: 1 cup Masoor Dal (Whole),1 cup Tomatoes - chopped,1 Onion - sliced thin,3 cloves Garlic,1/2 inch Ginger,2 Green Chillies - chopped (optional),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) - optional,1 tablespoon Sunflower Oil,1 teaspoon Red Chilli powder,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera) ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 5 ### Cuisine: Indian ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Red Lentil Curry Without Coconut recipe, soak the lentils in water for about 20 minutes.Boil them using 3 to 4 cups water until soft in a saucepan. Cover the pan with a lid while cooking.Heat a tablespoon of oil in a saucepan and fry the sliced onions on medium heat until slightly browned.Add tomatoes and mix. Cover and cook till tomatoes are soft and mushy. Stir in between.Let the mixture cool down, then grind it to smooth paste along with ginger and garlic. Use very little water while grinding.Pour the prepared paste over cooked lentils and add little water.Add green chilies and let it boil on medium heat for 5 minutes. Add all the spices and mix.Add salt and sprinkle crushed Kasuri methi. Mix and let it simmer on low heat for about 5 minutes. Remove from heat and serve hot.Serve Red Lentil Curry Without Coconut along with Palak Raita, Aloo Bhindi Ki Sabzi and Phulkas  for your weekday meal.
