Lentil curry
Sep. 7th, 2005 09:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
changelingI made a lentil curry last night. I had difficulty finding a recipe (not that I looked too hard), because even Charmaine Solomon let me down - her Complete Asian Cookbook (a culinary bible in many Australian homes) didn't have a recipe. So I adapted her recipe for "Minced meat and split pea curry". Recipe below.
In a sidenote, I've just found out via her website that Charmaine has a Complete Vegetarian Cookbook! I'll have to see if I can find a copy somewhere!
Lentil Curry
Ingredients
250g green lentils
oil or ghee
2 medium onions, chopped
2 cloves of garlic, ditto (or two tsp of crushed garlic)
1 tsp fresh ginger, finely chopped (or 1 tsp crushed ginger)
1 tsp turmuric
About 1/4 tsp chilli (or 1/2 tsp chilli powder)
1 tbsp fresh coriander or mint, chopped
4 small ripe tomatoes, chopped
handful of beans, chopped
1 zucchini, chopped
2 tsp salt (I just used a generous sprinkle)
2 1/2 cups boiling water
2 tsp garam masala
Note for non-Australian cooks
Australian measures, as I use them, are as follows: a cup is 250mL, a tbsp is 20mL, a tsp is 5mL.
Method
Wash the lentils thoroughly and soak them in boiling water. Put aside.
Heat the oil and cook the onions, garlic and ginger until the onion is transparent.
Add turmuric, chilli (to taste - I've given a very low estimate), coriander, tomatoes, beans, zucchini and salt.
Stir over medium heat for a few minutes. Drain the lentils and add to the pot with the 2 1/2 cups of water.
Cook for about 30-40 minutes or until the lentils are cooked. They should still retain their shape, and not form a porridge as they do in dhal.
Stir through the garam masala thoroughly and serve with steamed rice.
Other vegetables could be substituted for the beans and zucchini - eggplant would work well. The tomatoes are part of the base flavour of the curry, however, and should be retained.
In a sidenote, I've just found out via her website that Charmaine has a Complete Vegetarian Cookbook! I'll have to see if I can find a copy somewhere!
Lentil Curry
Ingredients
250g green lentils
oil or ghee
2 medium onions, chopped
2 cloves of garlic, ditto (or two tsp of crushed garlic)
1 tsp fresh ginger, finely chopped (or 1 tsp crushed ginger)
1 tsp turmuric
About 1/4 tsp chilli (or 1/2 tsp chilli powder)
1 tbsp fresh coriander or mint, chopped
4 small ripe tomatoes, chopped
handful of beans, chopped
1 zucchini, chopped
2 tsp salt (I just used a generous sprinkle)
2 1/2 cups boiling water
2 tsp garam masala
Note for non-Australian cooks
Australian measures, as I use them, are as follows: a cup is 250mL, a tbsp is 20mL, a tsp is 5mL.
Method
Wash the lentils thoroughly and soak them in boiling water. Put aside.
Heat the oil and cook the onions, garlic and ginger until the onion is transparent.
Add turmuric, chilli (to taste - I've given a very low estimate), coriander, tomatoes, beans, zucchini and salt.
Stir over medium heat for a few minutes. Drain the lentils and add to the pot with the 2 1/2 cups of water.
Cook for about 30-40 minutes or until the lentils are cooked. They should still retain their shape, and not form a porridge as they do in dhal.
Stir through the garam masala thoroughly and serve with steamed rice.
Other vegetables could be substituted for the beans and zucchini - eggplant would work well. The tomatoes are part of the base flavour of the curry, however, and should be retained.