Vaishali’s Lentil Curry

P10 minutes C20 minutes S10


120ml oil

3 tsp cumin seeds

15 curry leaves

1 1/2 tbsp Riviana Ginger paste

1 1/2 tbsp Riviana Garlic paste

3 onions, finely chopped

540g Riviana Crushed Italian Tomatoes

salt , to taste

1 1/2 tsp turmeric powder

1 tsp red chilli powder, optional

2.5kg can Riviana Lentils, drained and rinsed

200ml water (or liquid from canned lentils)


Heat oil until hot in a deep pan.  Add cumin seeds, curry leaves, ginger then garlic and saute until fragrant (a few seconds).

Add onion and cook until tender and soft (about 5 minutes).  Mix in tomatoes and stir until combined.

Add salt, turmeric and red chilli powder and cook until oil starts to separate.

Add lentils and water and simmer for 5 – 10 minutes, occassionally stirring so it does not stick to the pan.


Products used

Tips and hints:Swap canned lentils with chickpeas, butter beans or borlotti beans.