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Guggillu Curry brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse the dried brown lentils thoroughly and soak them in water for at least 1 hour before cooking for a tender texture.
Heat vegetable oil in a large pot over medium heat. Add mustard seeds and cumin seeds; sauté until they begin to crackle, signaling proper tempering.
Stir in chopped onion, garlic, and ginger. Cook on medium heat for 3–4 minutes until onions soften and turn translucent.
Add chopped tomatoes, turmeric powder, red chili powder, and salt. Sauté for 5 minutes, breaking up tomatoes until the mixture turns thick and releases oil along edges.
Drain and add the soaked lentils to the pot. Pour in 4 cups of water, mix well, and bring to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes until lentils are tender and nearly all water is absorbed.
Stir in garam masala and chopped cilantro. Simmer uncovered for 3–5 minutes on low heat to meld flavors and adjust salt as needed. Serve hot.
