Roughly equal quantities of green and red lentils Onion, finely chopped Mushroom, finely chopped Garlic, finely chopped Chilli, finely chopped or Chilli chutney Passata/tomato purée Vegetable stock Cumin seeds Coriander leaf Turmeric Garam massala Asa foetida
If I remember, I normally try to soak the lentils for a few hours beforehand (it makes the cooking quicker, and removes some of the starch, but it's not essential if you forget). Fry off the onions and garlic (and chilli, if using), add the mushrooms and briefly fry, then add the (drained if previously soaked) lentils, cumin seeds, coriander and turmeric. Add water or vegetable stock, and the passata/purée to just cover the ingredients. Bring to a low simmer, adding water/stock as necessary to prevent it drying out. After about 5-10 minutes add the garam massala (and chilli chutney, if using instead of whole chillis). Continue to simmer until the lentils are tender, and the whole has thickened. A few minutes before the end add the asa foetida. Serve with chapatis.
I often vary it, depending on what I have available (the lentils can be added to/substituted by rice, kidney beans or chick peas, for example). It generally seems to work well.
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timeasmymeasure
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Date: 2008-01-30 02:44 pm (UTC)Roughly equal quantities of green and red lentils
Onion, finely chopped
Mushroom, finely chopped
Garlic, finely chopped
Chilli, finely chopped or Chilli chutney
Passata/tomato purée
Vegetable stock
Cumin seeds
Coriander leaf
Turmeric
Garam massala
Asa foetida
If I remember, I normally try to soak the lentils for a few hours beforehand (it makes the cooking quicker, and removes some of the starch, but it's not essential if you forget).
Fry off the onions and garlic (and chilli, if using), add the mushrooms and briefly fry, then add the (drained if previously soaked) lentils, cumin seeds, coriander and turmeric.
Add water or vegetable stock, and the passata/purée to just cover the ingredients. Bring to a low simmer, adding water/stock as necessary to prevent it drying out.
After about 5-10 minutes add the garam massala (and chilli chutney, if using instead of whole chillis).
Continue to simmer until the lentils are tender, and the whole has thickened. A few minutes before the end add the asa foetida.
Serve with chapatis.
I often vary it, depending on what I have available (the lentils can be added to/substituted by rice, kidney beans or chick peas, for example). It generally seems to work well.