Garlic Lentils

I love lentils, and this is one of my favorite lentil recipes. Garlic infused, or you can even infuse this recipe with Ginger, and it takes lentils to yet another level. I hope you enjoy it!


YouTube: Garlic Lentils


Serves: 4



8 curry leaves, each chopped in half and then thinly sliced

4 cloves garlic, peeled, smashed, and chopped

1 large Roma tomato, roughly chopped

2 teaspoons sea salt

1 cup French lentils

1 Tablespoon jaggery OR brown sugar



3 Tablespoons ghee

1/2 teaspoon black mustard seeds

A pinch of asafetida

1/2 teaspoon cumin seeds

1/2 teaspoon ground turmeric 


3 Tablespoons chopped cilantro



  • Rinse lentils twice under cold running water. Add 2 cups water and set aside for an hour.
  • When the lentils have soaked for an hour, heat a 3 qt sauce pan over medium heat, add 2 cups water and salt. Mix.
  • Add lentils along with the soaked water. Bring to a boil over medium heat. Reduced heat to simmer, and cover and cook for 20 minutes. Stir once every five minutes.
  • Meanwhile, prepare the 'seasoning' by heating ghee in a small fry pan.
  • When the ghee is hot, add black mustard seeds and allow crackling.
  • When the crackling has somewhat stopped, add cumin seeds, garlic, curry leaves, and cook for a couple of minutes.
  • Add tomatoes and jaggery to the lentils. Stir.
  • Add the seasoning and cilantro, and mix. Cook for 5 minutes on low heat. Serve.


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