Place red lentils in a pan and cover well with cold water. Bring to the boil, skim of any scum, then stir in turmeric and a knob of butter. Cover and cook gently.
Dry fry a spoonful of cumin seeds until toasted, and set aside.
With a knob of butter, fry onion, garlic, green chillies, ginger, and chopped tomatoes. When cooked, mix in the toasted cumin seeds, garam masala and ground coriander.
Stir the lentils. They should have the consistency of porridge. Add more water if necessary, then mix in the aromatic veggies.
No comments:
Post a Comment