Hey guys, it’s Wednesday!!!
Can’t believe we are half way through the week already? Doesn’t this week feel short or what!
Anyway, as promised in my last post, here is my red lentil curry. When it comes to different types of pulses that are available, red lentils are my favourite for one obvious reason – they require very little time to cook and there’s no need for pre-soaking.
I personally prefer to have lentil curry with homemade flatbread. Oh, they are such a delicious combination! If you have no time to make your own flatbread, rice can work just as well.
This is a revision of my lentil curry recipe which I shared ages ago. I was two months into blogging 4 years ago. I don’t usually read my older posts but writing this post has brought back some memories when I had just started this blog. I can’t believe this hobby actually stuck with me for so long. I guess the same goes to my love for lentil curry.
The difference in the way I cook the lentil curry now is I add way more curry leaves and green chillies. Also, I am becoming more comfortable with using asafoetida (aka hing) in cooking legume based curries. Needless to say, it is an essential ingredient although you only need a very teeny tiny amount to make the curry taste authentic.
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