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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
Cook Time20 minutes
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