A popular Indian curry made with cooked yellow lentils tempered with aromatic spices, herbs, and clarified butter (ghee).
Ingredients
1 cup yellow split lentils
3 cups vegetable stock
1 tsp salt
1 tsp Vegeta
1 tsp garam masala (or other spice-blends)
½ tsp tumeric
½ cup tomatoes
1" ginger, minced
big squeeze of lemon
2 tbsp ghee (or oil)
1 tsp cumin seeds
2 dried chillis
2 cloves garlic, sliced
1 spring onion, finely sliced
small handful of curry leaves
fresh coriander, chopped
Method
Rinse the lentils well and add to a medium pot with the water, cooking over a medium-low heat until the lentils are mushy.
While there is still plenty of liquid, add the salt, Vegeta, garam masala or spice-blend of choice, tumeric, asofetida, tomatoes, and fresh ginger.
Simmer for another 10 minutes or until the lentils have the desired consistency (I like mine kind of soupy). Add a big squeeze of lemon juice to the pot.
In a very small pan/pot heat the ghee. Now in this order add: the cumin seeds, dried chillies, garlic, spring onion, and curry leaves.
Pour the oil mixture over the top of the lentils. Garnish with chopped coriander. Serve with steamed rice and Indian bread of choice.
Ingredients
1 cup yellow split lentils
3 cups vegetable stock
1 tsp salt
1 tsp Vegeta
1 tsp garam masala (or other spice-blends)
½ tsp tumeric
½ cup tomatoes
1" ginger, minced
big squeeze of lemon
2 tbsp ghee (or oil)
1 tsp cumin seeds
2 dried chillis
2 cloves garlic, sliced
1 spring onion, finely sliced
small handful of curry leaves
fresh coriander, chopped
Method
Rinse the lentils well and add to a medium pot with the water, cooking over a medium-low heat until the lentils are mushy.
While there is still plenty of liquid, add the salt, Vegeta, garam masala or spice-blend of choice, tumeric, asofetida, tomatoes, and fresh ginger.
Simmer for another 10 minutes or until the lentils have the desired consistency (I like mine kind of soupy). Add a big squeeze of lemon juice to the pot.
In a very small pan/pot heat the ghee. Now in this order add: the cumin seeds, dried chillies, garlic, spring onion, and curry leaves.
Pour the oil mixture over the top of the lentils. Garnish with chopped coriander. Serve with steamed rice and Indian bread of choice.
