Marrow and Lentil Curry


  • 500 g Marrow
  • 1/2 cup Red split lentils
  • 1 Onion (finely chopped)
  • 2 green chillies (chopped)
  • 2 Garlic pods (minced)
  • 1 inch Ginger (minced)
  • 1 Tomato (chopped)
  • 1 tsp Cumin seed
  • 2 Dry red chillies
  • 1 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • 1/4 tsp Cumin powder
  • 1/4 tsp Garam masala
  • Salt to taste
  • 1/2 cup Water
  • 1 tbsp Oil
  • 1 tsp Ghee


  1. Wash and peel the marrow. Reserve the skin to make another dish. Chop the marrow into bite size pieces.
  2. Rinse the red split lentils in water thoroughly. Pressure cook them for 3 whistles with enough water to cover the lentils, 1/2 tsp of turmeric powder and salt. If you do not have a pressure cooker, cook the lentils in a saucepan with 2 cups of water for 8-10 minutes.
  3. Heat oil in a pan, add chopped garlic, ginger and onions, saute till the onions become translucent. Add in tomatoes and saute for another 2 minutes.
  4. Turn the heat down, add the spices and stir for 30 seconds. Pour in half a cup of water, cover and let the mixture cook for 2 minutes.
  5. Now, add in marrow and pour in the cooked dal. Combine everything together. If the curry is too thick, add more water. Cover and cook for 6-8 minutes.
  6. In another small pan, heat ghee. Add cumin seeds, remaining turmeric powder and dry red chillies. Saute for a minute and pour this over the curry. Mix well and serve this delicious curry with rice or chapathi.

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