Tuesday, March 3, 2009

Red lentil curry

Although red lentil curry, a form of dahl, makes a super side dish, we prefer it as a hearty main dish along with basmati rice. It's quite tasty, and also very pretty! Even though the ingredient list is long, it goes together very quickly, easily under thirty minutes, and if you've pre-cooked the rice during your once a week food prep time, you're all set!

Red Lentil Curry

Canola oil
Onion, chopped
Garlic, chopped
2 cherry peppers, chopped

1 c red lentils, well rinsed

8 oz diced tomatoes or tomato puree
1 T garam masalah (my favorite mix)
1 t tumeric
1 t cumin
1 t chili powder
1 t salt
1 t sugar
1 t ginger

In a large saucepan, fry the onion, garlic, and peppers in oil until soft. Add the lentils and enough water to cover them and simmer, adding more water as needed until lentils are softened, about 10 - 15 minutes. Don't add too much water. Meanwhile, mix the tomato puree with the seasonings. When the lentils are softened, add the tomato mix and reduce the heat, simmering for a few minutes. Serve over basmati rice.

Image: Wikimedia Commons

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