Gordon Ramsay’s lentil curry recipe simmers red lentils with curry leaves, tomatoes, turmeric, and chilli until they collapse into a thick dhal, then finishes it with a sizzling tempered spice mix of panch phoran, more curry leaves, green chillies, and melted butter poured over the top. I found this on MyDish, credited to Ramsay, and the tempering at the end is what separates a proper dhal from the plain lentil mush I had been eating for years.
I make some version of red lentil curry almost every week because a bag costs under a pound, making it the cheapest of all my curry recipes. My version was always just lentils, onion, and curry powder until I read Ramsay’s recipe and realised I had been eating the base without the finish.
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What the Tempering Does
The tempering is hot butter with whole spices and curry leaves poured over the dhal right before serving. It sizzles on contact and releases a wave of aroma that the simmered lentils cannot produce on their own.
I watched a few Indian home cooking videos after reading Ramsay’s recipe, and every single one finishes their dhal this way. I had been skipping the most important step for years without knowing it existed.
Lentil Curry Ingredients
- 250g (1.25 cups) red lentils, washed in several changes of water
- 750ml (3.25 cups) water
- 6-8 curry leaves
- 400g (14 oz) tin chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- Sea salt, to taste
For the tempering:
- 30g (1 oz) butter
- 1 tsp panch phoran (five-spice mix)
- 4-6 curry leaves
- 2 green chillies, slit lengthways
How To Make Gordon Ramsay Lentil Curry
- Cook the Lentils: Put the washed lentils in a large pan with the water, curry leaves, tomatoes, turmeric, chilli powder, and salt. Bring to the boil, skim off any froth, then lower the heat and simmer for 20-30 minutes until the lentils are soft and broken down.
- Check the Consistency: The dhal should be thick like a soup. If it is too thick, add a splash of warm water. If too thin, simmer uncovered for a few more minutes.
- Make the Tempering: Melt the butter in a small frying pan. Add the panch phoran and curry leaves and fry for 1 minute until they pop and smell fragrant. Add the green chillies and fry for another 30 seconds.
- Serve: Transfer the lentils to a warm serving bowl and pour the hot tempering over the top. Serve with steamed basmati rice or warm Indian bread.
Can I Add Spinach?
Yes. Stir a large handful of fresh spinach into the lentils in the last 2 minutes before serving, and it wilts into the dhal without changing the flavour. This is my favourite way to make a lentil and spinach curry variation.
Do not add frozen spinach. It releases too much water and makes the dhal runny.
What to Serve With Dhal
Rice or warm chapati. Some people eat it as a soup on its own with poppadoms and lime pickle, which is what I do when I cannot be bothered cooking anything else.
For a proper spread, put this next to a chicken curry or a goat curry. Dhal on the side of a meat curry is how it is served in most Indian homes.
Storing Lentil Curry
Fridge for 4 days, freezer for 3 months. It thickens a lot as it cools, so add a splash of water when you reheat.
Make the tempering fresh each time you serve it. Reheated tempering loses its crackle and the whole point is that sizzle when it hits the dhal.
FAQs
- Where is this recipe from? I found it on MyDish, credited to Gordon Ramsay. The panch phoran tempering and the technique match Indian dhal traditions, and Ramsay has cooked dhal on screen during his India travels in the Great Escape series.
- What is panch phoran? A Bengali five-spice mix: cumin, mustard, fennel, fenugreek, and nigella seeds. You can buy it pre-mixed at any Asian grocery shop, or mix equal parts of all five yourself.
- Can I use green or brown lentils? Red lentils break down and make the thick, soupy consistency that dhal needs. Green and brown lentils hold their shape, which is better for salads or stews but wrong for this recipe.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 280 kcal
- Total Fat: 8g
- Protein: 16g
- Total Carbohydrate: 38g
Gordon Ramsay Lentil Curry Recipe
4
servings5
minutes30
minutes35
minutesGordon Ramsay’s lentil curry recipe simmers red lentils with curry leaves, tomatoes, turmeric, and chilli until they collapse into a thick dhal, then finishes it with a sizzling tempered spice mix of panch phoran, more curry leaves, green chillies, and melted butter poured over the top. I found this on MyDish, credited to Ramsay, and the tempering at the end is what separates a proper dhal from the plain lentil mush I had been eating for years.
I make some version of red lentil curry almost every week because a bag costs under a pound and feeds four. My version was always just lentils, onion, and curry powder, and then I read Ramsay’s recipe and realised I had been eating the base without the finish.
Ingredients
250g (1.25 cups) red lentils, washed in several changes of water
750ml (3.25 cups) water
6-8 curry leaves
400g (14 oz) tin chopped tomatoes
1 tsp ground turmeric
1 tsp chilli powder
Sea salt, to taste
30g (1 oz) butter
1 tsp panch phoran (five-spice mix)
4-6 curry leaves (for tempering)
2 green chillies, slit lengthways
Directions
- Cook the Lentils: Put the washed lentils in a large pan with the water, curry leaves, tomatoes, turmeric, chilli powder, and salt. Bring to the boil, skim off any froth, then lower the heat and simmer for 20-30 minutes until the lentils are soft and broken down.
- Check the Consistency: The dhal should be thick like a soup. If it is too thick, add a splash of warm water. If too thin, simmer uncovered for a few more minutes.
- Make the Tempering: Melt the butter in a small frying pan. Add the panch phoran and curry leaves and fry for 1 minute until they pop and smell fragrant. Add the green chillies and fry for another 30 seconds.
- Serve: Transfer the lentils to a warm serving bowl and pour the hot tempering over the top. Serve with steamed basmati rice or warm Indian bread.
