Warming Soya Bean and Red Lentil Curry
10 servings
40 minutes
The warming curry made from soybeans and red lentils is a fragrant and nutritious dish from East Indian cuisine. It combines the rich flavor of spices, the softness of lentils, and the dense texture of soybeans. Curry powder gives the dish a golden hue and depth of flavor, while ginger and paprika add a slight spiciness and warmth. This curry is perfect for warming up during cold weather, filling the home with spice aromas. It can be served with rice or flatbreads to enhance its Eastern character. This dish is not only tasty but also healthy — it is rich in protein and fiber, making it an excellent choice for vegetarians. The warming curry will be a wonderful addition to a cozy family dinner or friendly gatherings.
1
Soak the soybeans in advance (overnight). In the morning, drain the water and rinse.
- Soybeans: 1 glass
- Water: 4 glasss
2
Rinse the lentils. Finely chop the onion, garlic, and cilantro. Cut the carrot into sticks.
- Red lentils: 1 glass
- Onion: 1 piece
- Garlic: 3 cloves
- Fresh cilantro (coriander): 1 bunch
- Carrot: 2 pieces
3
Heat oil in a pan, add onion, and sauté for 3-5 minutes on low heat.
- Olive oil: 1 tablespoon
- Onion: 1 piece
4
Add curry (1 tablespoon for a mild taste, use 2 tablespoons for a spicier flavor), sauté for another minute.
- Yellow curry powder: 1 tablespoon
5
Add 0.5 cup of water, carrot, ginger, paprika, garlic, cook for another 5-6 minutes, remove from heat.
- Water: 4 glasss
- Carrot: 2 pieces
- Ground ginger: 1 tablespoon
- Ground paprika: 1 teaspoon
- Garlic: 3 cloves
6
Pour the soybeans with the remaining 3.5 cups of water and bring to a boil.
- Soybeans: 1 glass
- Water: 4 glasss
7
Add lentils and the contents of the pan, cook for 15-20 minutes until the beans and lentils are ready.
- Red lentils: 1 glass
8
Add cilantro, pepper, salt, and boil for another minute. Serve warm.
- Fresh cilantro (coriander): 1 bunch
- Ground black pepper: pinch
- Salt: to taste