Thu, 24 April 2025
Ingredients:
· 2 tbsp olive oil
· 1 medium onion, roughly chopped
· 3 cloves garlic, minced
· 2½ cm piece ginger, grated
· ½ tsp cumin seeds
· 1 tsp ground cumin
· 1 tsp coriander powder
· 1 tsp turmeric
· 2 tsp garam masala
· ¼ tsp red chili powder (optional, for extra heat)
· 1 tsp salt (adjust to taste)
· 2 green chilies, finely sliced
· 4 tbsp fresh coriander, finely chopped
· 2 large plum tomatoes, chopped (or ½ tin chopped tomatoes)
· 1½ tsp lemon juice
· 1 cup lentils (check packaging for soaking instructions)
· 2 cups water (add more if needed for desired consistency)
Instructions:
Prepare the Lentils
1. Rinse the lentils thoroughly under cold water until the water runs clear.
2. If required (check the packaging), soak the lentils overnight in water.
3. Drain and transfer the lentils to a deep pot (around 3-litre capacity).
4. Add 2 ½ cups of water, along with turmeric, garam masala, sliced green chilies, and salt.
5. Bring to a boil, then reduce to a low simmer, stirring occasionally to prevent sticking.
6. Cook until the lentils are soft and mash easily when pressed between your fingers.
Prepare the Masala (Spiced Base)
1. In a separate pan, heat 2 tbsp oil over medium heat.
2. Add cumin seeds and let them sizzle for 30 seconds.
3. Add onions, grated ginger, garlic, and green chilies, then sauté for 5 minutes until soft and fragrant.
4. Push the mixture to the side of the pan and add 1 tbsp of oil to the centre.
5. Stir in turmeric, garam masala, cumin, coriander powder, and red chili powder. Dry-fry for a few seconds to release the flavours.
6. Add the chopped tomatoes, mix well, and cook for 5 minutes until the tomatoes soften.
Combine & Serve
1. Pour the masala mixture into the cooked lentils and mix well.
2. Taste and adjust salt if needed. Add lemon juice and an extra ¼ cup of water if you prefer a thinner consistency.
3. Simmer for another 5 minutes, then turn off the heat.
4. Garnish with fresh coriander and serve hot with steamed rice or roti.
