Tempered Lentil Curry with Cumin and Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting blend of black lentils and kidney beans simmered with a fragrant tempering of cumin and mustard seeds. This indian-inspired vegetarian ready in about 65 minutes pairs black lentils, kidney beans, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup black lentils and drain 1/2 cup soaked kidney beans. Place in a pot with 2 cups water and 1/2 teaspoon turmeric. Bring to a boil, then simmer for 40 minutes until tender.
  2. Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds, cooking until mustard seeds pop (about 1 minute).
  3. Step 3: Add 1/2 cup chopped onion and cook for 3 minutes until golden. Stir in 1 inch minced ginger, 1 tablespoon minced garlic, and 1 slit green chili, cooking for 1 minute until fragrant.
  4. Step 4: Add 1 medium chopped tomato and cook for 5 minutes until tomatoes break down and oil separates.
  5. Step 5: Stir in 1 teaspoon coriander powder and cook for 1 minute. Pour this mixture into the lentil pot, add 1/2 teaspoon garam masala and salt to taste.
  6. Step 6: Simmer for 10 minutes to blend flavors. Garnish with 2 tablespoons fresh cilantro and serve with rice.

Frequently asked questions

How long does Tempered Lentil Curry with Cumin and Mustard Seeds take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tempered Lentil Curry with Cumin and Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black lentils from drying out.

Can I substitute ingredients in Tempered Lentil Curry with Cumin and Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tempered Lentil Curry with Cumin and Mustard Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tempered Lentil Curry with Cumin and Mustard Seeds?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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