The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly. I love a good Lentil Curry! This one tastes amazing!
Hints & Tips
- You can reduce the amount of dried red chillies if you want a milder flavour.
- In the photo I just used all Yellow Split Lentils – works just as well.
- GF, DF, SG, Veg, V.
- Category: Dairy Free, Gluten Free, Main Course, Sugar Free, Vegan, Vegetarian
Ingredients
- 300 grams Red Split Lentils
- 1 tablespoon Mustard Seeds
- 2 Onions, Finely Chopped
- 5 tablespoons Olive Oil
- 3 teaspoons Salt
- 6 Green Chillies, Chopped
- 1/2 teaspoon Tumeric
- 2 tablespoons Garlic, Crushed
- 2 tablespoons Fresh Ginger, Grated
- 1 liter Water
- 150 grams Yellow Split Lentils
- 10 Dried Red Chillies
Instructions
- Boil the lentils in the water with the garlic, ginger, tumeric and chopped green chillies for 20 minutes or until lentils are soft. Add more water if necessary during cooking.
- Mash the mixture with a fork until it has the consistency of creamy chicken soup.
- If the lentil mixture looks too dry, add a little more water and season with salt.
- Heat the olive oil in a pan and fry the onions with the mustard seeds and dried chillies until the onions are golden brown.
- Mix in with the lentil mixture and serve immediately.
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