Indian Lentil Curry Recipe
Ingredients
| Lentils | 1 Pound | |
| Salt | 1 Teaspoon | |
| Water | 1 Pint | |
| Onions | 2 | |
| Turmeric | 1/2 Teaspoon | |
| 1 oz. butter or ghee | ||
| Red chillies | 2 , finely chopped | |
| Cumin seeds | 1/2 Teaspoon | |
| Garlic | 5 Clove (5gm), crushed | |
| Root ginger | 1 Inch, finely chopped | |
| 2 tomatoes, skinned and chopped | ||
| Chopped coriander leaves to garnish | ||
Directions
Place the lentils, salt and water in a large pan.
Bring to the boil.
Chop one of the onions and add it to the pan with the turmeric.
Cover and cook for 20 minutes, or until the lentils are tender.
Slice the remaining onion and saute in the butter or ghee until golden brown.
Mix the spices to a paste with the garlic and ginger and add to the onion.
Fry for 2-3 minutes, stirring, then add the spiced mixture to the lentils.
Add the tomatoes and simmer until they are cooked.
Bring to the boil.
Chop one of the onions and add it to the pan with the turmeric.
Cover and cook for 20 minutes, or until the lentils are tender.
Slice the remaining onion and saute in the butter or ghee until golden brown.
Mix the spices to a paste with the garlic and ginger and add to the onion.
Fry for 2-3 minutes, stirring, then add the spiced mixture to the lentils.
Add the tomatoes and simmer until they are cooked.
Chef
