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Backyard Lentils Vindaloo
A backyard Indian lentil vindaloo with onion and fresh ginger, finished with turmeric, coriander powder and curry leaves, served over roti.
Ingredients
Instructions
Rinse and season the lentils, then braise them over medium-high heat until well browned, about 4 minutes.
Add the onion and ginger, cooking until softened, about 8 minutes.
Stir in the turmeric, coriander powder, curry leaves and garam masala for 4 minutes.
Warm the roti separately.
Let the lentils simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
