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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A warming side dish of curried lentils, that are also really good as a main! Serve with naan bread and yogurt dip. Ingredients:
100g chana dal (yellow dried split peas) |
100g red lentils |
3 tbsp vegetable oil |
2 tsp cumin |
1 small onion, chopped |
2 green chillies |
1 tsp ginger |
2 garlic cloves, crushed |
1 can chopped tomatoes |
1 tsp ground turmeric |
1 tsp garam masala |
11/2 tsp ground coriander |
salt and pepper |
handful chopped fresh coriander leaves |
Directions:
1. Add lentils and chick peas to a pan (about 1 litre) of water and bring to the boil
2. Lower heat to a simmer and skim of the froth, leave to simmer (stirring frequently) for 30-40 minutes
3. In the mean time the split peas will take longer to cook than the lentils, which will break down in the. When the chick peas are tender and the lentils are a mushy, remove from heat and set aside.
4. Fry the onions, crushed garlic cloves and chilis over moderate heat until onions are cooked through and slightly brown.
5. Add canned tomatoes and stir well.
6. Add remaining spices and 100ml (or enough to make it a 'sauce consistency'), season to taste, leave to simer for 15-20 minutes.
7. Add lentil mixture to sauce, or vice versa, stir, season with pepper or whatever.
8. Sprinkle with coriander just before serving and eat up with raita and naan.
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