450 g red lentils
4 cups (1 litre) 1 3/4 pint water
1/2 tsp sea salt or 1 tsp table salt
1 onion
1 tsp turmeric
1 tsp crushed ginger root or ground ginger
3 tomatoes
2 whole cardamoms
3 tbsp cooking oil
1 tsp crushed garlic
1 tsp ground coriander
a pinch of chilli powder
4 cups (1 litre) 1 3/4 pint water
1/2 tsp sea salt or 1 tsp table salt
1 onion
1 tsp turmeric
1 tsp crushed ginger root or ground ginger
3 tomatoes
2 whole cardamoms
3 tbsp cooking oil
1 tsp crushed garlic
1 tsp ground coriander
a pinch of chilli powder
for the garnish
chopped fresh coriander leaves
finely chopped or grated onion
finely chopped or grated onion
method
1. Put the lentils into a large pan and cover with the water and salt.
2. Bring to the boil, reduce the heat, and simmer for 30-45 minutes until tender. Drain and put to one side.
3. Meanwhile, skin and chop the onion, and mix with the turmeric and ginger.
4. Chop the tomatoes, and crush the cardamoms in a pestle and mortar, or grind in a coffee or nut mill.
5. Heat the oil in a large deep frying pan, add the onion, ginger and turmeric, and fry gently until soft and lightly browned.
6. Add the tomatoes and all the remaining ingredients, and fry for 3-4 minutes, stirring all the time.
7. Remove from the heat.
8. Add the lentils to the mixture in the pan, and mix thoroughly to coat them with oil.
9. Replace over moderate heat, and cook until well heated through and quite mushy.
10. Serve very hot, sprinkled with the coriander leaves and onion.
2. Bring to the boil, reduce the heat, and simmer for 30-45 minutes until tender. Drain and put to one side.
3. Meanwhile, skin and chop the onion, and mix with the turmeric and ginger.
4. Chop the tomatoes, and crush the cardamoms in a pestle and mortar, or grind in a coffee or nut mill.
5. Heat the oil in a large deep frying pan, add the onion, ginger and turmeric, and fry gently until soft and lightly browned.
6. Add the tomatoes and all the remaining ingredients, and fry for 3-4 minutes, stirring all the time.
7. Remove from the heat.
8. Add the lentils to the mixture in the pan, and mix thoroughly to coat them with oil.
9. Replace over moderate heat, and cook until well heated through and quite mushy.
10. Serve very hot, sprinkled with the coriander leaves and onion.
serving amount
serves 4 - 6
rate this recipe
1.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
