Lentil Curry Recipe at MyDish

Lentil Curry

4 stars based on 2 reviews Rate this Recipe

Method

  • Ignore the tempuring ingriedients for now, as they are required once the dish has been cooked.

  • (Add salt to taste at the end of cooking, because salt hinders the cooking of dried pulses, therefore adding to the cooking time)

  • 1.) Heat a little oil in a saucepan on a medium heat and add the cumin seeds. When they begin to pop add the onions and curry leaves. Turn down the heat and cook gently until golden brown.

  • 2.) Add the ginger and garlic and cook for 2-3 mins.

  • 3.) Add the spices, cooking for 2 mins, then add the chopped tomatoes and cook for a further 5 mins on a low to medium heat.

  • 4.) Add the lentils and stir into the mixture. You will need to add water at this stage to cover the lentils and bring to the boil. Turn down the heat to a simmer. Water will need to be added periodically throughout cooking. You will be aiming to produce a slightly pureed, thick texture. Once this has been achieved you will need to add the tempuring.

  • 5.) Tempering: Heat the oil, cumin seeds and turmeric in a ladle if you have a gas hob, if not then use a small saucepan. The oil will foam and release an aroma. Once this has occurred, remove from heat, pour over curry and stir.

  • Serve with basmati rice and chappatis

  • Enjoy!

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    Ingredients

    • 300g Split red lentil
    • 1 Large onion finely chopped
    • 6-10 Curry leaves
    • 2-3 cloves Garlic crushed or grated
    • 1 tsp Ginger (fresh or puree)
    • 1tsp Turmeric powder
    • 1 tsp Cumin seeds
    • a pinch Asofetida
    • 3 Tomatoes peeled and chopped
    • 2 tsp Garam masala
    • ½ tsp Coriander powder
    • ½ tsp Chilli powder
    •  For tempering:
    •  1 tsp cumin seeds
    •  ½ tsp turmeric
    •  ½ ladle of olive or sunflower oil

    By Views 2860  Added Thu Oct 9 2008


    This another recipe I created myself when I was on a budget. It''s tasty and cheap to make, which is an added bonus! Can be served as a main or side dish.