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Thursday, 16 April 2015

My Spicy Lentil Curry Recipe


1 Large onion

1 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon mustard seeds
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon chili powder (mild or hot)
1/2 teaspoon Asafoetida powder
6 cardamon pods
1 teaspoon ground coriander
1 teaspoon fennel seeds
100g red lentils
1 pint water
1 400g tin of chopped tomatoes
2 tablespoons of vegetable oil
1/2 teaspoon salt.
knob of butter to taste

  1. Heat the oil in a large pan & add the fennel, cumin and mustard seeds. Fry until the mustard seeds start to pop & then add the chopped onion & fry until soft over a medium heat.
  2. Add all the other spices except the lentils,tomatoes,butter & water.
  3. Fry for about 1 minute to release the flavours of the spices.
  4. Add the lentils,water & chopped tomatoes, bring to the boil & turn the heat down & simmer for 20-25 mins until lentils are soft.
  5. Add the knob of butter & stir.
  6. Serve with rice & naan bread.

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