This is a mild curry.
Delicious as a main meal or a side dish.
If you want a curry in a hurry, look no further..
Ingredients:
2t
Oil
1t Salt
½t
Tumeric
1 Onion
10 Curry Leaves
1 Dried Red Chilli
1t Mustard Seeds
1t Whole Cumin
1t Whole Coriander
4 Fresh Garlic Cloves
2 Fresh Tomatoes
1½ C Red Lentils (uncooked)
1t Salt
1. Sort through the Red Lentils and
remove any small stones. Rinse them with cold water, until the cloudy water
becomes clear.
Tip: You do not
need to pre-soak Red Lentils.
2. Add the Red Lentils and Salt to a pot.
Cover it with cold water and boil it on medium until tender. +/- 15-20 minutes.
Tip: Do Not cover the pot with a lid, it will boil over. Do Not drain the excess water, once the lentils have cooked.
3. Chop the Onion and Garlic Cloves.
4. Grate the Fresh Tomatoes.
5. Crush the Whole Cumin and Coriander in
a pestle & mortar.
6. Cut the Dried Red Chilli into smaller pieces
with a kitchen scissors or knife.
7. Add the Oil, chopped Onion, Dried Red
Chilli, Mustard Seeds, Curry Leaves, crushed Cumin and Coriander to a large pot
and fry everything on medium heat, until lightly brown. +/- 3-5 minutes.
8. Lower the heat.
9. Add the chopped Garlic, Tumeric and grated
Tomatoes to the pot, braise +/- 3-5 minutes.
10. Add the boiled Lentils and Salt to the
pot, stir it through and simmer it on low heat for another 15-20 minutes.
Tip: Stir the pot
often. The Lentils have a tendency to stick to the bottom and burn, while the
water will rise to the top of the pot.
Serve it with hot, fluffy Basmati Rice, Roti or both. Dig in with clean fingers…
Lotsa Love
CarolC