This for all the curry fiends out there, this recipie can be made as mild or as spicy as you like. Personally I like it with a good kick. If you like it more mild take out some of the spices or use slightly less.
One very important point about lentils if you use the dry kind make sure you soak them for a good few hours before cooking or preferably over night. If they are not soaked they can cause a quite nasty stomach upset. (speaking from personal experience)
Ingredients - 1 mug of lentils (one mug serves two people), tin of chopped tomatoes, 1 onion, 2 table spoons of mango chutney, juice of one lemon, 2 tea spoons of mustard seeds, 2 teaspoons of garam masala, 1 teaspoon of ground corriander, 1 teaspoon of ground cumin, 2 chillis, 2 crushed cloves of garlic, 2 teaspoons of grated ginger (fresh ginger root keeps well in the freezer and can just be grated as and when needed)
1- Heat a splash of oil in a large frying pan or wok if you have one. When the oil is hot add the mustard seeds. When the seeds start to pop add the onion, ginger, garlic and chillis.
2- Put the soaked lentils into a pan of boiling water and allow to cook while you continue the prep.
3- Take the pan off the heat add the spices and lemon juice and stir.
4- Before returing to the heat add a splash of water mix until a thick paste is formed.
5 - Return to the heat add the tinned tomatoes and stir, allow to bubble gently for a few mins.
6- Add the mango chutney and the cooked and drained lentils. Stir together and allow to bubble for about 3- 4 mins.
Serve - goes well with just about anything my fav is with popodoms and pakoras.
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