This is another Madhur Jaffrey recipe from Curry Easy, a great side-dish for other curries. It is a good idea to make this early on in the meal preparation, as it can sit cooking slowly, and will stand in a warm spot once it is ready.
- 3 cloves of garlic
- 1 tsp finely chopped fresh ginger
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp ground turmeric
- 3 tbsp rapeseed oil
- 1 medium onion, chopped
- 140g chopped tomatoes, or 140g tinned chopped tomatoes
- 200g red lentils
- 1/2 tsp salt
- 4 tbsp chopped coriander
- Combine the garlic, ginger, ground coriander, cumin, cayenne and turmeric in a small bowl, ready to add to the pan.
- Pour the oil into a medium pan over a medium heat. When the oil is hot, add the chopped onion, and fry until it is beginning to turn golden at the edges.
- Add the spice mixture from the bowl, stir for a minute, add the tomatoes and continue to cook until the tomatoes have softened.
- Now add the lentils, 800ml water and salt and bring to the boil. Cover and simmer over a low heat for 45 minutes. Check from time to time, stir to prevent it from sticking, and possibly add a litte water if you think it is getting a bit too thick.
- For the last five minutes of cooking, uncover and stir, and then add in the fresh coriander.