These marry me lentils are a vegan model of South Indian wedding ceremony curry. They’ve a wealthy taste from the sauce from Hyderabadi wedding ceremony Chikin, made simpler and in a single pan. (gluten-free with soy-free, nut-free, coconut-free, and oil-free choices)
This can be a tremendous scrumptious and decadent lentil curry. I exploit my Hyderabadi wedding ceremony hen curry sauce and add lentils to it. That sauce is simply extremely scrumptious with a tremendous mixture of spices and herbs, and nice textures from coconut and almond flour. And it comes out simply completely each single time.
Don’t get intimidated by the lengthy checklist of elements. Many of the elements get added to the pan virtually on the identical time. So it’s nearly three steps to get a fantastically scrumptious, one-pan, lentil curry.
Marry me lentils are nice over rice or quinoa or with some naan or flatbread and even toasted sourdough or garlic bread. Or you’ll be able to serve these over baked potato or roasted greens.Â
In case you don’t like lentils, you’ll be able to change up the protein by including chickpeas, white beans, kidney beans, crisped up tofu, soy curls, or seitan, or some other plant-based protein that you simply like. Some crisped up vegan hen will work as properly.Â
Principally, all the deliciousness in these marry me lentils is within the sauce. Use this sauce and let me know if you happen to strive it!
In case you like this recipe, additionally strive my marry me pasta which has the basic smoky, creamy, addictive sauce!
Why You’ll Love Marry Me Lentils
- scrumptious, 1-pan dinner loaded with South Indian flavors
- easy, entire meals elements
- versatile recipe. Use lentils, as written, or substitute your favourite plant-based protein.
- scrumptious of rice, quinoa, naan, flatbread, toasted sourdough, garlic bread, or roasted greens
- naturally gluten-free with simple soy-free, nut-free, coconut-free, and oil-free choices
For the Curry
- 2 teaspoons oil
- 2 inexperienced cardamom pods, partially opened
- 1 ¼ cups chopped purple onion, chopped small
- 1/2 teaspoon salt, divided
- 1 ½ to 2 teaspoons Kashmiri chili powder
- ½ to 1 teaspoon garam masala
- ½ teaspoon black pepper
- ½ teaspoon dried fenugreek leaves, (Kasuri methi)
- 2 tablespoons ginger-garlic paste, or 5 cloves garlic minced, 3/4 inch ginger minced
- 2 tablespoons tomato paste
- 1 tablespoon sambal oelek
- 2 teaspoons soy sauce, or tamari for gluten-free or coconut aminos for soy-free
- ¼ cup non-dairy yogurt or non dairy cream, plus further, for garnish
- 8 curry leaves, finely chopped
- ¼ cup chopped cilantro, plus further for garnish
- 5 mint leaves, finely chopped
- ½ of a sizzling inexperienced chili, resembling Serrano or Indian chili, finely chopped
- 15 ounce can of lentils, drained, or 1 ½ cups cooked lentils, chickpeas, white beans, or different protein
- lemon juice, cilantro, non dairy yogurt or cream , for garnish
Stop your display screen from going darkish
Dry toast the coconut and almond flour.
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Warmth a big skillet over medium warmth. As soon as the skillet is sizzling, add the shredded coconut and almond flour. Combine and toast till golden, about 3-4 minutes. They gained’t choose up any colour for the primary minute or so however will begin to flip golden as they toast. Stir incessantly, till evenly golden. Take away from the skillet and put aside.
Make the curry.
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In the identical skillet, add the oil and enhance the warmth to medium-high. As soon as the oil is sizzling, add the inexperienced cardamom pods and prepare dinner, stirring, for a number of seconds till aromatic and adjustments colour.
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Add the onion and half of the salt. Proceed cooking for one more 7-8 minutes, including splashes of water if wanted, till the onions are golden brown. Scale back the warmth to medium, and add within the Kashmiri chili powder, garam masala, black pepper, and dried fenugreek leaves. Combine in a splash of water to stop the spices from burning. Add within the sambal oelek, soy sauce, tomato paste, and ginger garlic paste. Combine in and prepare dinner for about 15 seconds. (If utilizing minced ginger garlic, add that first, prepare dinner for 15 seconds then add the sambal oelek, tomato pastes, combine and prepare dinner for 15 seconds)
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Combine within the non-dairy yogurt. Prepare dinner till the combination is homogeneous and effervescent and getting somewhat shiny. Relying on the yogurt, it might not flip shiny however may begin sticking to the pan. If it sticks, add a splash of water, non-dairy milk, or inventory. Stir within the curry leaves, mint leaves, inexperienced chili, cilantro, and the toasted almond-coconut combination. Combine properly.
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Combine in 1 cup of water or non-dairy milk. Add the remaining salt, and convey to a boil. Style and modify flavors, including extra salt, warmth, garam masala, or lemon juice, if wanted. If the sauce is simply too thick, add extra water. Fold within the drained lentils, and blend properly. Scale back the warmth to medium-low, partially cowl, and simmer for 4-5 minutes for the flavors to meld.Â
Serve.
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Stir frivolously, and swap off the warmth. Garnish with chopped cilantro, non-dairy yogurt, and a squeeze of lemon juice. Serve over rice, quinoa, naan, flatbread, sourdough, garlic bread, or roasted greens.
It’s soy-free, so long as you select soy-free non-dairy yogurt and use coconut aminos rather than the soy sauce.
To make it nut-free, omit the almond flour, and make sure the non-dairy yogurt is nut-free.
For coconut-free, omit the shredded coconut and make it possible for your yogurt is coconut-free.
To make this with out oil, dry toast the inexperienced cardamom till it begins to alter colour, then add onions and salt with 2-3 tablespoons of water or inventory as an alternative of oil, stirring and add extra water, as wanted, to water sauté.
Energy: 255kcal, Carbohydrates: 34g, Protein: 13g, Fats: 9g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 1g, Sodium: 547mg, Potassium: 631mg, Fiber: 12g, Sugar: 6g, Vitamin A: 483IU, Vitamin C: 52mg, Calcium: 89mg, Iron: 5mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
Components
- shredded coconut and almond flour – These add texture and taste. You possibly can omit one or each, if wanted, for an allergy-friendly model.
- oil – To toast the cardamom and to sauté. Omit and use water as an alternative, for oil-free, if wanted.
- cardamom pods – Toasted cardamom pods are your first taste layer on this marry me lentil curry.
- onion – Caramelized onion provides a lot taste to this dish!
- floor spices – Kashmiri chili powder, garam masala, black pepper, and fenugreek depart are your subsequent taste layer.
- ginger garlic paste – Provides a lot umami and somewhat warmth.
- tomato paste – For umami and colour.
- sambal oelek – For warmth. You need to use different Asian chili sauce as an alternative, if you happen to don’t have sambal oelek.
- soy sauce – For umami and saltiness. Use tamari for gluten-free or coconut aminos for soy-free.
- non-dairy yogurt – Provides creaminess. Use soy-free, nut-free, and/or coconut-free, if wanted. You’ll additionally use some for garnish.
- recent herbs – Recent curry leaves, cilantro, and mint are the following taste layer. You will have some further cilantro, for garnish, as properly.
- sizzling inexperienced chili – Serrano, Indian chili, and many others will work. Use an equal quantity of bell pepper for much less warmth.
- lentils – Use cooked or canned brown lentils. You possibly can sub different beans or cooked plant-based proteins, if you happen to want.
- lemon juice – So as to add tang.
💡Suggestions
- Including splashes of water to the onions helps them prepare dinner sooner and brown extra evenly.
- If you add the spices, ensure that the pan has cooled somewhat bit, and add that splash of water instantly, in order that they don’t scorch.
- As you prepare dinner down the sauce with the yogurt, it ought to begin to flip shiny, however relying in your non-dairy yogurt, this will likely not occur, which is ok. If it begins sticking, add splashes of water, non-dairy milk, or inventory to assist it launch.
Methods to Make South Indian Marry Me Lentils
Warmth a big skillet over medium warmth. As soon as the skillet is sizzling, add the shredded coconut and almond flour. Combine and toast till golden, about 3-4 minutes. They gained’t choose up any colour for the primary minute or so, however will flip golden as they toast. Stir incessantly, till evenly golden. Take away from the skillet and put aside.
In the identical skillet, add the oil and enhance the warmth to medium-high. As soon as the oil is sizzling, add the inexperienced cardamom pods and prepare dinner, stirring, for a number of seconds till aromatic and adjustments colour.
Add the onion and half of the salt. Combine and prepare dinner, Add a splash of water to assist conduct the warmth evenly and assist brown the onions evenly and extra rapidly. 7-8 minutes, till the onions are golden brown.
Scale back the warmth to medium, and add within the Kashmiri chili powder, garam masala, black pepper, and dried fenugreek leaves. Combine in a splash of water to stop the spices from burning. Add within the sambal oelek, soy sauce, tomato paste, and ginger garlic paste. Combine in and prepare dinner for about 15 seconds.
Combine within the non-dairy yogurt. Prepare dinner till the combination is homogeneous and effervescent and getting somewhat shiny. Relying on the yogurt, it might not flip shiny however may begin sticking to the pan. If it sticks, add a splash of water, non-dairy milk, or inventory. Stir within the curry leaves, mint leaves, inexperienced chili, cilantro, and the toasted almond-coconut combination. Combine properly.
Combine in 1 cup of water or non-dairy milk. Add the remaining salt, and convey to a boil. Style and modify flavors, including extra salt, warmth, garam masala, or lemon juice, if wanted. If the sauce is simply too thick, add extra water. Fold within the drained lentils, and blend properly. Scale back the warmth to medium-low, partially cowl, and simmer for 4-5 minutes for the flavors to meld. Garnish with non dairy cream or yogurt and cilantro and serve
What to Serve with Marry Me Lentils
Serve over rice, quinoa, naan, flatbread, sourdough, garlic bread, or roasted greens.
Regularly Requested Questions
This recipe is of course gluten-free, if you happen to use the tamari possibility.
It’s soy-free, so long as you select soy-free non-dairy yogurt and use coconut aminos rather than the soy sauce.
To make it nut-free, omit the almond flour, and make sure the non-dairy yogurt is nut-free.
For coconut-free, omit the shredded coconut and make it possible for your yogurt is coconut-free.
To make this with out oil, dry toast the inexperienced cardamom till it begins to alter colour, then add onions and salt with 2-3 tablespoons of water or inventory as an alternative of oil, stirring and add extra water, as wanted, to water sauté.
