This Madras Lentils recipe would be the best companion for this negative Fahrenheit temperature. Which is easy to make and, of course, tastes exceptionally delicious.
This recipe is loaded with protein-rich lentils and smothered in smooth, creamy tomato sauce, lighting up a weeknight dinner. It's a great meal prep recipe that can be stored in the freezer for 3 months.
We are hitting the maximum low temperature of the year, which is in negative Fahrenheit here in Pennsylvania. Currently, what do I do? Well, you know I’m hunting for all the warm, cozy, easy-to-make delicious food.
I feel fortunate always to have a list of such recipes and frequently make them. Like Madras Lentils, we are already hibernating, eating warm, cozy comfort food all day.
I keep making this Madras lentils recipe, and I thought this moment would be perfect to share with you, as most of you might also be looking for it.
Since it was heart-throbbing cold outside, we wanted to eat something tasty, a light but power-packed dinner. We crave soup in the evening, and this Madras lentil would be perfect for today.
So, I decided to go with Madras lentils, which are convenient for me to make and require minimal preparation time. This brings on a big smile. 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.
So, if you are looking for a new side dish for this season or need a nutrient-rich dish for meal planning, this recipe is for you.
Do not forget to save this recipe for future reference; include these curry recipes in your collection. Or look into spicy dinner ideas for more.
It was a nonstop affair when I first tasted the sample from Costco. I find that sachets are convenient for storing and reheating. I buy them in packs so that we can make a full-course meal with the press of a button.
Sometimes, I miss getting Madras lentils from Costco. Should I drive, or should I make them at home? I chose the second option and was very successful. I thought you would relish them the same way I did.
What is Madras lentils?
Madras lentil is an Indian-style vegetarian chili. It is an Anglo-Indian recipe with the lentil made in the Madras style. Madras was a huge Province in India in the last century. That is known for its rich, light lentils and bean dishes.
For those unfamiliar with where the Madras is, this is one of the four Indian metro cities. Which was recently renamed ‘Chennai’ and is one of the most popular Indian cuisines. How do I know all this? Well, I’m from Chennai. If it is not me, then who will explain so well here?
This recipe generally requires overnight-soaked lentils. The whole family, including the kids, can relish the dish.
Also, I made Madras Lentils less spicy to suit today's cold weather. But if you wish, you can add or reduce the heat and the spices.
How do these Madras Lentils taste like?
This is a bundle of creamy and luscious tastes with perfectly balanced spices. The richness of the lentils and the spices added enhance the flavor. You can feel the creaminess of the lentils and the tomato's rich flavor with the hint of ginger, garlic, and other spices.
How to make Madras lentils
The ingredients
These are the essential ingredients required for making Madras Lentils.
Lentils. This is a big topic to cover. You can use any lentil of your choice to tell you more. Generally, I make it with adzuki beans, but you can also make it with regular lentils, red beans, or moong beans.
Soak for at least 8 hours before cooking to facilitate the process. I have sprouted lentils to make nutrient-rich Madras Lentils.
The overnight-soaked lentils and beans are good for cooking, as they reduce the cooking time. This time, the lentils were spouted.
Sprouting. I sprouted the lentils with the help of salad spinner bowls. I soaked the lentils for 12 hours, drained them, and added them to the inner bowl of the salad spinner. Every 12 hours, I take out the inner slotted bowl and hold it under tap water. I return it to the main bowl, covering it with a wet cloth. I repeat this process for three days. You will start seeing the tiny sprouts within 2-3 days.
And the lentils are sprouted evenly and perfectly. But sprouting is optional here in this Madras lentils recipe.
Onion. I went with yellow onions because they blend well and combine all the ingredients. But feel free to substitute it with red or white onion, depending on your preference.
Tomato puree. I usually use puree from fresh tomatoes, but you can also use canned tomato puree. The canned puree is slightly tarter than the fresh tomatoes, so substitute ½ cup fresh tomato puree with ¼ cup canned puree.
Ginger and garlic. These are the essential ingredients in Indian cooking. It is added not only for the flavor but also the taste.
Butter. I added the butter at the garnishing stage. Butter removes all the sharp, tingling taste and makes the final dish round and wholesome. To make vegan Madras Lentils, you may opt for vegan butter, heavy cream, or vegan cream.
Red chili powder. This is the Indian red chili powder. You may use Kashmiri chili powder, which enhances the color and adds less heat to the food. Or you can substitute red chili powder with the cayenne pepper smoked paprika or a combination of both, depending on your preferred spice level.
Ground coriander. This is another staple ingredient of India. You can never see an Indian recipe without coriander. You may get the ground coriander from Indian, Asian, or online stores. Alternatively, you may grind the coriander seeds in a mortar and pestle.
Madras curry powder. This makes the dish aromatic in the Indian style. Without this, I would say the dish is not complete. Though we add, as little as 1 teaspoon, it works enormously on the final dish. But you may substitute with whole spices like cinnamon, cloves, and bay leaves. If you are replacing, fry the whole spices in cooking oil before adding. If you do not prefer this spice blend, swap it with Garam masala.
The recipe directions
Soak. Soak lentils for about 8 hours or until it is tender.
Saute. Keep the instant pot in the sauté mode. Add cooking oil and onion. Sauté until onion till it becomes translucent. Then, add grated ginger and garlic and cook until it is fragrant.
Add puree. Add fresh tomato puree and sauté until it thickens.
Add spices. add red chili powder and coriander powder and sauté for 2 seconds. Watch out; the spices should not get burnt.
Add lentils. Add lentils and water.
Set the timer. Set the manual timer for 15 minutes. And allow the pressure to release naturally.
Garnish. Open the lid and gently crush half of the lentil with a spoon. Garnish with chopped cilantro and serve hot.
How to make with a crockpot?
Reduce the quantity of the onion, as I feel its flavor is overpowering. To combat this, I would advise you to saute the onion, ginger, and garlic before adding them to the Crock-Pot.
Add all the ingredients together.
Then cover with the lid and cook on low for 6 hours or high for about 3 hours. This recipe will fit in either the 4-qt or 6-qt slow cooker.
Possible variations
- Add beans and lentils- Like mung beans, regular lentils, or red beans.
- Add grains. To make a wholesome dish, add carbohydrates. Adding grains like barley, quinoa, or bulgur would be intelligent. Adjust the water according to the grain you are adding.
- Add in nuts-You may add in soft nuts like walnuts or pecan. This adds crunchiness to the dish.
- Add vegetables—Feel free to add more vegetables like potatoes, sweet potatoes, green and red peppers, and zucchini. Add more water according to the quantity of the vegetables.
- Make it spicy- If you want to make this recipe spicy, add a jalapeno or Thai green chili. Adjust the heat by deseeding them.
How to serve
This Madras lentil is best served with brown or white rice or flatbreads like naan. It is also great with chips and salsa.
Pair this nicely with a non-alcoholic mojito or pomegranate punch or with homemade apple juice.
How to store
Allow the lentil to cool down to room temperature. Then, pack them in airtight containers. Refrigerate them for up to 3 days and freeze them for up to 4 months.
Other Curry recipes you may like,
Printable recipe card
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
- 1 cup tomato puree 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 tomato puree and sauté until it thickens.
- Now add red chili powder, coriander powder and cook 30 seconds. Cautious the spice powders should not get burnt.
For making
- Add beans and water.
- Select manual button and set the timer for 15 minutes and cook.
- And wait for 20 minutes to allow the pressure to release.
- Open the lid, crush half of the lentil with the spoon gently.
- Immediately add salt, Madras curry powder and test the taste.
- Garnish with butter and chopped cilantro. Serve hot.
Video
Notes
Nutrition
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Victoria
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.