PREP TIME: 10mins COOKING TIME: 30mins

It’s no secret that I love Indian food and I am always looking for excuses to add some spice daily. I crave it often which is great as lentils are fantastic for us. This foolproof dish is quick and easy and tastes as authentic as anything I have tasted this side of the waters.

SERVING SUGGESTION

Serve with some fresh naan, a dollop of yogurt or a good indian pickle

Serves 4 with extras

INGREDIENTS
  • 3 tablespoons neutral oil *
  • 2 onions diced
  • 4 tablespoons minced ginger (or to taste)
  • 4 garlic cloves minced
  • 2 1/2 (225g) cups red lentils
  • 2 cans chopped tomatoes ( I like to use one can cherry tomatoes)
  • salt

Spice Mix

  • 6 cloves
  • 6 cardamon pods, bashed
  • 6 whole peppercorns
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli powder (opt)
METHOD
  1. Rinse the lentils under water until the water runs clear, drain and put into a deep lidded saucepan. Add 600ml of cold water, bring to the boil over a medium to high heat, then cover, and simmer gently fro 10-15minutes until thoroughly cooked. Drain the lentils reserving a cup of the cooking water.
  2. While the lentils are cooking, put the oil into a deep lidded saucepan on a medium heat, when hot, add the peppercorn and cloves, stir until fragrant, add the chopped onions and cook on a medium heat until golden, soft and translucent*.
  3. Add the garlic and ginger and stir for a further 3/4 minutes or so, then add the coriander, turmeric, garam masala and salt. Stir well, then add the tinned tomatoes, simmer on a lowish heat for around 10minutes.
  4. Add the lentils and pour in some cooking water to get a good consistency. (A good consistency should be like thick porridge but still falling off the spoon)
  5. Finally cover the pan with lid and cook for a further 10minutes till all the flavours have come together.
  6. Season with more salt or a good chilli powder.

My love for Indian food only started when I moved to London. Growing up, our local Church Bazaar rendition of  ‘kerrie & rice’ was the only curry I knew. I was soon corrected by ‘the husband’ that this was in fact N O T H I N G to do with Indian food in any form. I thought it best not to tell him that I liked mine with a few banana slices on the side too : )

 

PREP TIME: 10mins COOKING TIME: 30mins

It’s no secret that I love Indian food and I am always looking for excuses to add some spice daily. I crave it often which is great as lentils are fantastic for us. This foolproof dish is quick and easy and tastes as authentic as anything I have tasted this side of the waters.

SERVING SUGGESTION

Serve with some fresh naan, a dollop of yogurt or a good indian pickle

Serves 4 with extras

INGREDIENTS

  • 3 tablespoons neutral oil *
  • 2 onions diced
  • 4 tablespoons minced ginger (or to taste)
  • 4 garlic cloves minced
  • 2 1/2 (225g) cups red lentils
  • 2 cans chopped tomatoes ( I like to use one can cherry tomatoes)
  • salt

Spice Mix

  • 6 cloves
  • 6 cardamon pods, bashed
  • 6 whole peppercorns
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chilli powder (opt)

METHOD

  1. Rinse the lentils under water until the water runs clear, drain and put into a deep lidded saucepan. Add 600ml of cold water, bring to the boil over a medium to high heat, then cover, and simmer gently fro 10-15minutes until thoroughly cooked. Drain the lentils reserving a cup of the cooking water.
  2. While the lentils are cooking, put the oil into a deep lidded saucepan on a medium heat, when hot, add the peppercorn and cloves, stir until fragrant, add the chopped onions and cook on a medium heat until golden, soft and translucent*.
  3. Add the garlic and ginger and stir for a further 3/4 minutes or so, then add the coriander, turmeric, garam masala and salt. Stir well, then add the tinned tomatoes, simmer on a lowish heat for around 10minutes.
  4. Add the lentils and pour in some cooking water to get a good consistency. (A good consistency should be like thick porridge but still falling off the spoon)
  5. Finally cover the pan with lid and cook for a further 10minutes till all the flavours have come together.
  6. Season with more salt or a good chilli powder.

KITCHEN STORY

My love for Indian food only started when I moved to London. Growing up, our local Church Bazaar rendition of  ‘kerrie & rice’ was the only curry I knew. I was soon corrected by ‘the husband’ that this was in fact N O T H I N G to do with Indian food in any form. I thought it best not to tell him that I liked mine with a few banana slices on the side too : )