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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very simple lentil curry, with an irresitable Indian flavor and not too much heat. My idea of comfort food. Plus:it's no problem to get it on the table, with rice and a salad, in under an hour. Ingredients:
2 cups dried red lentils |
1 cup carrot, chopped |
4 1/2 cups water |
1 1/2 cups potatoes, medium-cubed |
1 tablespoon olive oil |
1 teaspoon mustard seeds, generous |
2 teaspoons ground coriander |
3/4-1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/2 teaspoon mild crushed dried chili |
3/4-1 teaspoon curry powder |
1 tablespoon lemon juice |
1/2 teaspoon salt |
Directions:
1. Combine the lentils, water and carrots in a large pot and bring to a boil. Reduce heat to med/low and partially cover, letting it simmer for 20 minutes.
2. (If you're going to cook basmati rice, start it now.) Add the potatoes, and cook for 15-20 minutes more, till the potatoes are soft. You may need to add an additional 1/2-1 cup of water if you find it getting too thick.
3. Meanwhile, in a small frying pan heat the olive oil (over med/high)and stir in the mustard seeds. Stir for a minute, till they start to pop. Reduce heat. Stir in the other spices and saute for 1 minute. Set aside.
4. When the potatoes and lentils are fully cooked, stir in the spice mixture, salt and lemon juice. Serve immediately. (With chapatis or over rice; steamed collards or salad).
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