Lentil Curry

By Kali Grinter on January 21, 2002

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Ingredients

    1. 1 cup red lentil, cleaned, washed
    2. 1 big onion, finely chopped
    3. 5 garlic cloves, finely chopped
    4. 1 sprig curry leaf (optional)
    5. 1 medium tomato, chopped
    6. 2 dried red chilies ( whole)
    7. 1/2 whole mustard seeds
    8. 1/4 fenugreek seeds
    9. 1 maggi soup cube (I use chicken or beef Maggie cube) or 1 pinch msg
    10. 1/2 teaspoon sri lankan curry powder ( Recipezaar 17470)
    11. 1/4 teaspoon turmeric powder
    12. 4 tablespoons vegetable oil
    13. salt

Directions

  1. Boil lentils till tender in 4 cups of water, turmeric powder, and Maggie (or MSG).
  2. Add chopped tomatoes, curry powder and cook further till tomatoes are done.
  3. When cooked, remove the lentils into a separate bowl.
  4. Rinse the sauce pan well, and re-heat it and add oil.
  5. Heat oil and add dry chilie, mustard seed and fenugreek seed.
  6. Do not let them burn as it may give a bitter taste.
  7. Add curry leaves, chopped onion and garlic.
  8. Fry till golden brown.
  9. Add lentil mixture, stir, adjust salt (you may add a bit of lemon juice to your taste).
  10. Cover and cook for about 3 minutes.
  11. Serve with plain boil rice and eggplant salad (Recipe #17599).
 
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