Curried Lentils Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1 onion, quartered and thinly sliced | ||
| Garlic | 1 Clove (5gm), chopped | |
| Ginger root | 2 Tablespoon, finely chopped | |
| Bay leaves | 2 , chopped | |
| Whole Cloves | 8 | |
| Tomatoes | 2 , quartered | |
| 2 to 4 tablespoons Madras-style curry powder | ||
| Turmeric | 1 Teaspoon | |
| 6 1/4 cups water, approximately | ||
| 1 1/2 pounds dried lentils, preferably those with a reddish cast, cleaned and drained | ||
| Salt | 2 1/2 Teaspoon | |
Directions
1. Heat the oil in a heavy 3- to 4-quart saucepan until hot. Add the onion and saute until lightly browned.
2. Add the garlic, ginger, bay leaves, and cloves and cook for 1 minute. Add the tomatoes and continue cooking.
3. Mix the curry powder and turmeric with 1/4 cup of the water. Add curry powder mixture to the pan and cook, stirring, for 3 minutes, adding a tablespoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook for 2 minutes. Add the remaining water, bring to a boil, cover, and simmer for 1 hour, or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary.
2. Add the garlic, ginger, bay leaves, and cloves and cook for 1 minute. Add the tomatoes and continue cooking.
3. Mix the curry powder and turmeric with 1/4 cup of the water. Add curry powder mixture to the pan and cook, stirring, for 3 minutes, adding a tablespoon of water if necessary to prevent sticking.
4. Add the lentils and salt and cook for 2 minutes. Add the remaining water, bring to a boil, cover, and simmer for 1 hour, or until lentils are tender and the liquid is absorbed. More water may be added during the cooking if necessary.
Chef
