This Madras Lentils recipe is loaded with lentils and smothered in a creamy tomato sauce. It's best for a weeknight dinner that's easy to make and tastes exceptionally delicious. It's a great freezer and meal-prep-friendly recipe.
We are hitting the lowest temperature of this year, which is negative Fahrenheit here in Pennsylvania; you all know it's the time for warm, cozy, easy-to-make delicious curry(also cauliflower curry and lima bean curry).
So, I decided to go with Madras lentils, which are convenient for me to make(thanks to the Instant Pot) that require minimal preparation time. I’m happy and need not spend much time in the kitchen in this chilly weather.
Also, this is flavorsome, delicious food loved by my whole family.
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Why You'll Love This Recipe
⭐️This is the copycat version of Costco's Madras Lentils!
⭐️Easy and quick to prepare!
⭐️Freezer and leftover-friendly.
Ingredients
- Lentils: I make it with adzuki beans, but you can also use regular lentils, red beans, or moong beans. Soak for at least 8 hours before cooking.
- Onion: I used yellow onions for this recipe(add mild sweetness to the curry), but feel free to substitute red or white onions.
- Crushed Tomato: Canned crushed tomatoes are easy and very convenient. You can substitute finely chopped tomatoes.
- Ginger and garlic: Use fresh ginger and garlic.
- Butter: I added butter at the garnishing stage. Butter removes the sharp, tingling taste and makes the final dish round and wholesome. You can choose vegan butter or skip adding it.
- Red chili powder: This is Indian red chili powder. Depending on your preferred spice level, you can substitute red chili powder with cayenne pepper or smoked paprika.
- Ground coriander: You can find ground coriander from Indian, Asian, or online stores. If it's not available, you can skip it.
- Curry Powder: You can get it from grocery stores or make your own Madras curry powder at home. If you do not prefer this spice blend, swap it for Garam masala.
How To Make Madras Lentils
- Soak the lentils overnight or until they become tender.
- Set the Instant Pot to sauté mode. Add vegetable oil and onion, then sauté until the onion turns translucent.
- Add grated ginger and garlic, cooking until fragrant. Stir in crushed tomatoes, red chili powder, and coriander powder.
- Add the adzuki beans and water. Select the manual button and set the timer for 15 minutes. Once done, let the pressure release naturally. Then, open the lid, stir in salt and Madras curry powder, and gently crush half of the lentils with a spoon. Garnish with butter and chopped cilantro. Serve hot.
♨️How To Adjust The Heat Level
This Madras lentils taste moderately hot, primarily due to the red chili powder. Ginger, garlic, coriander powder, and curry powder also add warmth.
Adjust the amount of red chili powder if you prefer this dish to be served with mild heat.
Once this is made and you find it too spicy to handle, you can balance the spiciness by adding coconut milk or a blob of butter.
The Leftovers
- This is an excellent freezer-friendly recipe that turns out well even after reheating.
- Plus, you can also repurpose the leftover lentils into a soup or curry-flavored stuffed peppers.
- You can store it in the refrigerator for about four days or in the freezer for up to three months.
- Place the frozen lentils in the refrigerator overnight or for about eight hours to thaw. For a quicker option, you can also use the microwave’s defrost setting.
- Reheat on the stovetop or in the microwave—microwaving helps retain freshness. If using the stovetop, add a splash of water to maintain the consistency.
Best To Serve With
- Rice: It's best served with fluffy rice, an unbeatable classic companion.
- Bread: Indian soft flatbread like naan and roti(also this onion kulcha) is the best.
- Raita: Pairing this spicy Madras lentil with cool yogurt makes the best dinner menu.
- Salads: Try serving with the salads like Indian tomato salad and Indian carrot salad.
FAQ
Madras lentils are a curry made with lentils. Madras is a large province of southern India. The Madras lentil is an Indian-style vegetarian chili. It is an Anglo-Indian lentil recipe with the bold flavors of South India.
Small red-colored beans are part of East Asian cuisine. You can substitute them with green lentils or mung beans.
Use mung beans, lentils, or red beans. Add grains like quinoa or barley, adjusting water. Stir in walnuts or pecans. Include veggies like peppers and zucchini. Or spice it up with jalapenos!
Soak adzuki beans overnight. On the stovetop, sauté onions, ginger, garlic, crushed tomatoes, and spices until fragrant. Transfer this mixture, adzuki beans, water, salt, and curry powder. Cook on low for 6-8 hours. Garnish with cilantro, and ENJOY.
More Curry Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Madras Lentils Recipe
Ingredients
For prepping
- 2 cups adzuki beans /or lentils
For seasoning
- 2 tablespoon vegetable oil
- ½ cup onion chopped
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 14 oz crushed tomato fresh
- 2 teaspoon red chili powder /cayenne pepper
- 1 teaspoon coriander powder
For making
- 3 cup water /until beans are submerged
- 1 teaspoon salt
- 1 teaspoon Madras curry powder
- 2 tablespoon cilantro chopped
- 2 tablespoon butter
Instructions
For prepping
- Soak lentils overnight or until it is tender.
For seasoning
- Set the instant pot in the sauté mode.
- Add vegetable oil and onion. And sauté until onion becomes translucent.
- Add grated ginger and garlic, cook until it is fragrant.
- Add crushed tomato, red chili powder, coriander powder.
For making
- Add soaked, drained adzuki beans, and water.
- Select manual button and set the timer for 15 minutes and cook.
- And wait for another 10 minutes to allow the pressure to release.
- Open the lid, crush half of the lentil with the spoon gently.
- Immediately add salt and Madras curry powder.
- Garnish with butter and chopped cilantro. Serve hot.
Notes
- Substitutions: Use adzuki beans, regular lentils, red beans, or moong beans. Swap crushed tomatoes with finely chopped fresh tomatoes. Replace Indian red chili powder with cayenne pepper or smoked paprika. Use store-bought or homemade Madras curry powder, or swap it with Garam masala.
- Adjusting the Heat: This dish has moderate heat from red chili powder. Reduce or replace it with paprika for a milder taste. If it's too spicy after cooking, balance it with coconut milk or a blob of butter.
- Storage: Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months in an airtight container.
- Reheating: Thaw frozen lentils overnight in the refrigerator or use the microwave’s defrost setting. Reheat on the stovetop with a splash of water or microwave for convenience while retaining freshness.
Victoria says
I have to search and search for madras lentil recipe, that is not so americanised. And this recipe is the life saver for me. Glad my husband would love this as well.
Sujatha Muralidhar says
Thank you! I'm so glad you found the recipe helpful! Hope your husband loved it too!