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.
How We Came Up With This Recipe?
We are hitting the maximum low temperature of the year, which is negative Fahrenheit here in Pennsylvania; you all know it's the time for warm, cozy, easy-to-make delicious food(also cauliflower curry and lima bean curry).
So, I decided to go with Madras lentils, which are convenient for me to make and 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.
Why You'll Love This Madras Lentils Recipe?
- This is the copycat version of Costco's Madras Lentils!
- It's vegan-friendly and loaded with flavors.
- Easy and quick to prepare!
- Freezer and leftover-friendly.
The 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. Feel free to substitute with finely chopped tomatoes.
- Ginger and garlic. Use fresh ginger and garlic.
- Butter. I added the butter at the garnishing stage. Butter removes all the sharp, tingling taste and makes the final dish round and wholesome. You may choose vegan butter or cream to make vegan Madras Lentils.
- Red chili powder. This is Indian red chili powder. You can substitute red chili powder with cayenne pepper or smoked paprika, depending on your preferred spice level.
- Ground coriander. You can get 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 Madras curry powder home. If you do not prefer this spice blend, swap it with Garam masala.
How To Make Madras Lentils?
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.
Crushed tomato. Add canned crushed tomato and sauté until it thickens.
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.
The Leftovers
The leftover Madras lentils can be used to make curry soup, stuffed bell peppers, lentil pasta, or lentil curry rice bowls.
- Refrigerator: Store leftovers in that container for up to four days.
- Freezer: Transfer the dish to one freezer container or heavy-duty freezer bag, and you can freeze it for up to three months.
- Thaw the frozen Madras lentils in the refrigerator for about eight hours to thaw. You can gently defrost them in the microwave,
- To reheat over the stove: Combine a little water or broth and heat it over the stove until it turns warm.
- Reheat over the microwave: Choose a microwave-safe bowl, add a splash of water, and cover it with a damp kitchen cloth. Reheat for 1-2 minutes, stirring in between.
The Variations
- Beans and lentils: Like mung beans, regular lentils, or red beans.
- Grains. Add grains like barley, quinoa, or bulgur to make a wholesome dish. Adjust the water according to the grain you are adding.
- Nuts: Stir in soft textured nuts like walnuts or pecan.
- Vegetables: Feel free to add vegetables, such as potatoes, sweet potatoes, green and red peppers, and zucchini.
- Make it spicy: If you want to make this dish spicy, add a jalapeno or Thai green chili. Adjust the heat by deseeding them.
What 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.
Frequently Asked Questions
Small red-colored beans are part of East Asian cuisine. You can substitute them with green lentils or mung beans.
You can adjust the amount of red chili powder. If you find it too spicy after making it, you can reduce the spiciness by adding coconut milk or a blob of butter.
Soak adzuki beans overnight. Over stove top, sauté onions, ginger, garlic, crushed tomato, 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.
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.
Printable Recipe Card
Madras Lentils
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 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
- Check the consistency, and add water to adjust to your preference.
- Refrigerate for up to 3 days and freeze for up to 4 months.
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!