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Post by Plocket on Nov 8, 2006 16:00:51 GMT
SPICED LENTILS (4-6 helpings)
50g red lentils
1 litre water
1 x 2.5ml spoon sea salt or 1 x 5ml spool table salt
1 onion
1 x 5ml spoon turmeric
1 x 5ml spoon crushed ginger root or ground ginger
3 tomatoes
2 whole cardamoms
3 x 15ml spoons cooking oil
1 x 5ml spoon crushed garlic
1 x 5ml spoon ground cumin
a pinch of chilli powder
Garnish: chopped fresh coriander leaves and finely chopped or grated onion
Put the lentils into a large pan and cover with the water and salt. Bring to the boil, reduce the heat, and simmer for 30-45 minutes until tender. Drain and put to one side.
Meanwhile, skin and chop the onion, and mix with the turmeric and ginger. Chop the tomatoes, and crush the cardamoms in a pestle and mortar, or grind in a coffee or nut mill. Heat the oil in a large, deep frying pan, add the onion, ginger and turmeric, and fry gently until soft and lightly browned. Add the tomatoes and all the remaining ingredients and fry for 3-4 minutes, stirring all the time. Remove from the heat.
Add the lentils to the mixture in the pan and mix thoroughly to coat them with the oil. Replace over a moderate heat and cook until well heated through and quite mushy. Serve very hot, sprinkled with the coriander leaves nd onion.
Note: Although hot and spicy, this dish is not as hot as a curry. It can be served as an accompaniment to any pasta, pulse or plainly cooked root vegetable dish, or with a green vegetable salad as a main-course dish.
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