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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is the easiest curry to make. Involves very little chopping. Make it as spicy (or less if you prefer) as you like. On days I don't feel like eating, I whizz it up in the blender and it turns into a delicious lentils soup. Read more . Use a pressure cooker if you decide to use yellow lentils. Ingredients:
1 cup red lentils |
4 cups water |
1/2 tsp turmeric powder |
1 tsp chili powder or 2-3 green chilies (add/subtract according to taste) |
butter/oil |
1 tsp black mustard seeds |
1 tsp cumin seeds |
1 chopped onion |
2 chopped tomatoes (medium sized) |
a spoonful of chopped ginger |
3-4 cloves of garlic chopped |
curry leaves (if you can find them) |
2-3 dried red chilies (optional) |
salt |
Directions:
1. Boil lentils with water, turmeric powder, green chilies/ chili powder, salt, half the chopped onion, tomatoes and ginger. In a separate pan heat butter/oil, add mustard seeds, when they start to pop add cumin. Once the cumin pops, add the curry leaves. Then add the remaining onions, garlic and dried red chilies. Once the onions and garlic turn a beautiful golden brown, take it off the heat and add this mixture to the cooked lentils. Allow to simmer for 5 minutes. Serve with rice/bread.
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