Indian Lentil Curry
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 4 Tbsps Ghee
- 1 tsp ground Turmeric
- 1 pinch Chili powder
- ½ tsp ground Cumin
- 1 tsp Garam Masala
- 1 ¾ cups yellow Lentils (washed and drained)
- 4 fresh bay leaves
- 1 tsp Mustard seed
- 3 ⅓ cups Mixed Vegetables e. g (green|string beans, cauliflower, aubergine|eggplant, courgette|zucchini), diced
- Shredded coconut (to garnish)
- Papadam
Preparation steps
1.
Heat 2 tbsp ghee in a pot and sweat the turmeric, chili, cumin and garam masala. Stir in the lentils and then add approx. 1 l/2 pints water.
2.
Allow to cook on a medium heat for approx. 25-30 minutes with a lid on, stirring occasionally until the dhal becomes thick. Add a little more water and season with salt.
3.
Heat the remaining ghee and quickly fry the bay leaves and mustard seeds with a lid on. Caution! The mustard seeds pop!
4.
Add the vegetables and fry until golden brown. Add a little water and cook for approx. 5 minutes until al dente. Season with salt and ground black pepper.
5.
Arrange the dhal in bowls, place the vegetables on top and garnished with desiccated coconut. Serve with poppadoms.
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