June 14, 2018
Ingredients:
- 1 glass of red lentil (boiled)
- 1 small size onion
- 2 table spoons of coconut oil
- 200 grams whole stewed tomatoes (1/2 small can)
Indian curry base:
All ingredients should be sliced into very small pieces
- 30 grams of fresh ginger (size of your thumb)
- 2-3 large cloves of garlic
- 2-3 fresh chili peppers (to taste, split in half)
Optional fresh tumeric (Important note: when slicing fresh tumeric, it leaves a yellow stain)
Spices:
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon coriander seed powder
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper
-
Optional lemon juice
Serving tips
- Fresh persil
- Yoghurt
- Rice
Method:
- Boil the redlentils for 15-20 mins (al dante) on the side.
- Chop the onion, garlic, chillies, ginger on the side. Mix garlic, ginger and chillies and turn them into a mix (paste if possible).
- Put the pan on the high heat add 2 spoons of coconut oil in the pan, add cumin seeds and mustard seeds stir them for 30 seconds, add the garlic ginger mix keep stirring. After a minute add the onions and a table spoon of coconut oil (if needed). Once the onion starts to cook add rest of the spices and mix them well.
- Add the tomato into the mix stir well, add the cooked lentils into the mix and let them cook all together in low heat.
Serving tips; with lemon juice, rice and some yoghurt to balance the chilli.
Enjoy!
Health benefits: Red lentils are high in protein, high in fiber, help digestion
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