Cheap dal tastes flat because it skips the tarka, the final sizzle of spices in hot oil poured over the top. Bloom the ground spices in the base too, and the lentils go from beige to deeply aromatic.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook35 min
Makes4 servings
CuisineIndian
Cost$
VeganGluten-free
The Ingredients — and where to get them
Cook for4servings
Red lentils
Red lentils break down into a creamy base in about 20 minutes; rinse until the water runs clear.
Can you make Lentil Curry in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Lentil Curry? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Lentil Curry ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Lentil Curry gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Lentil Curry vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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