Creamy Red Lentil Curry with Potatoes and a Sweet-Sour Kick

I’d read about South Indian flavors using tamarind and coconut milk – and this felt like the perfect way to try them together.

This creamy red lentil curry is inspired by masoor dal, a dish you’ll find in many Indian kitchens. The twist here is a sweet-sour kick from tamarind and a splash of coconut milk – flavors often found in regions like Maharashtra and along the southern coast. The lentils break down into a velvety base, the potato adds heartiness, and the sizzling tadka of spices brings everything to life. Simple, bold and one of my go-to comfort meals.

It’s best served with rice or any warm flatbread — roti, naan, or pita or sourdough work great.

Here’s how I put it all together into a cozy, flavor-packed bowl:

Print Recipe

Creamy Red Lentil Curry with Potatoes and a Sweet-Sour Kick

A hearty, comforting red lentil curry with tender potatoes, tangy tamarind, and a splash of coconut milk. Inspired by Indian masoor dal with a South Indian twist—simple, bold, and full of flavor.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: Indian

Servings: 2

Calories: 562kcal

Ingredients

• 150 g red lentils masoor dal
• 1 small potato peeled and chopped
• ¾ teaspoon salt
• ½ teaspoon turmeric
• 600 ml water
• 2 tablespoon sunflower oil or ghee
• ½ teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 10 –12 fresh curry leaves or 1 teaspoon dried, optional
• 2.5 cm fresh ginger finely chopped
• 4 garlic cloves finely chopped
• 1 onion finely chopped
• 1 green chili finely chopped
• 1 tomato finely chopped
• 1 –1.5 teaspoon tamarind paste adjust to taste
• 1 tablespoon coconut sugar optional, for sweet-sour flavor lovers
• 50 –100 ml coconut milk
• 100 ml water
• Fresh coriander chopped

US Customary - Metric

Instructions

• In a pot, bring red lentils, potato, salt, turmeric, and water to a boil. Simmer for about 10–12 minutes, until everything is soft. Lightly mash the potato to make the dal creamy. Set aside.
• Heat oil or ghee in a large pan. Add mustard seeds and let them pop. Then add cumin seeds and curry leaves. Sauté briefly.
• Add ginger and garlic, cook for 1 minute. Add onion and green chili and sauté for 6–8 minutes until golden brown.
• Add tomato, tamarind & coconut milk
• Stir in the tomato and cook for about 5 minutes until soft. Add tamarind paste and (optional) coconut sugar. Finally, stir in the coconut milk and 100 ml water. Bring to a brief boil.
• Stir the tadka mixture into the cooked dal. Taste and adjust seasoning if needed. Stir in fresh chopped coriander and serve.

Notes

Recipe Notes:

• Adjust the tamarind paste to taste — some brands are more sour than others.
• If your dal gets too thick as it sits, just stir in a splash of hot water.
• Fresh curry leaves add a unique aroma, but the recipe still works without them.
• For extra creaminess, use the thicker part of canned coconut milk.
• Leftovers keep well in the fridge for 2–3 days and taste even better the next day.

Twist Ideas:

• Add chopped spinach or kale to the dal for extra greens.
• Swap the potato for sweet potato for a sweeter contrast.
• Stir in a spoonful of peanut butter with the coconut milk for richness.
• Use moong dal or yellow lentils instead of red for a slightly different texture.
• Serve with lemon rice or coconut rice for even more flavor.

Nutrition

Calories: 562kcal | Carbohydrates: 81g | Protein: 25g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 254mg | Potassium: 1483mg | Fiber: 28g | Sugar: 11g | Vitamin A: 561IU | Vitamin C: 42mg | Calcium: 110mg | Iron: 8mg