Ingredients — serves 4
Red lentils 300 g
Vegetable stock 500 ml
Groundnut oil 2 tbsp.
Ginger root, grated a thumb-sized piece
Cardamom seeds (out of) 4−5 pods
Onions, finely chopped 1 medium size
Garlic, finely chopped 3 cloves or to taste
Hot chilly (or pepperoni), finely chopped 1 pod
Tomato puree (preferably Arrabbiata) 2−3 tbsp.
Yogurt (3,5%) approx. 100 ml
Ground cumin 1 tsp.
Ground turmeric 1 tsp.
Cinnamon powder ¼ tsp.
Coriander, fresh ½ bunch
Honey 1 tsp.
Fresh mint (for garnish) 3−4 springs
Cherry tomatoes (for garnish) 20−25 pcs.
Wash the lentils thoroughly in cold water and cook them in the vegetable stock (low heat) for 10 minutes, then drain in a sieve, sparing about a cup of hot broth (put it aside). Heat the groundnut oil in a wok and stir-fry the cardamom seeds, ground cumin, ground turmeric, cinnamon powder and hot chili (high heat) for couple of minutes. Add the onions, decrease heat to medium and fry till the onion is soft. In a bowl, mingle the yogurt, tomato puree, grated ginger root, grated garlic and honey. Add the lentils to your fried spices, then the yogurt-tomato blend and stir everything to a mixture. Simmer it for 5−7 minutes, stirring frequently. You may need the rest of the vegetable stock (which we have put aside after cooking lentils) now — if the curry seems too dry. Ready-cooked, the curry should have the viscosity of a medium-thick porridge, so watch the simmering process carefully, adjusting the curry to a preferred thickness. Switch off the heat, take the curry off the hot stove plate and stir in the chopped fresh coriander. Serve the curry hot, garnished on each plate with 2−3 mint leaves and halves of cherry tomatoes. Enjoy your meal!
Red lentils 300 g
Vegetable stock 500 ml
Groundnut oil 2 tbsp.
Ginger root, grated a thumb-sized piece
Cardamom seeds (out of) 4−5 pods
Onions, finely chopped 1 medium size
Garlic, finely chopped 3 cloves or to taste
Hot chilly (or pepperoni), finely chopped 1 pod
Tomato puree (preferably Arrabbiata) 2−3 tbsp.
Yogurt (3,5%) approx. 100 ml
Ground cumin 1 tsp.
Ground turmeric 1 tsp.
Cinnamon powder ¼ tsp.
Coriander, fresh ½ bunch
Honey 1 tsp.
Fresh mint (for garnish) 3−4 springs
Cherry tomatoes (for garnish) 20−25 pcs.
Wash the lentils thoroughly in cold water and cook them in the vegetable stock (low heat) for 10 minutes, then drain in a sieve, sparing about a cup of hot broth (put it aside). Heat the groundnut oil in a wok and stir-fry the cardamom seeds, ground cumin, ground turmeric, cinnamon powder and hot chili (high heat) for couple of minutes. Add the onions, decrease heat to medium and fry till the onion is soft. In a bowl, mingle the yogurt, tomato puree, grated ginger root, grated garlic and honey. Add the lentils to your fried spices, then the yogurt-tomato blend and stir everything to a mixture. Simmer it for 5−7 minutes, stirring frequently. You may need the rest of the vegetable stock (which we have put aside after cooking lentils) now — if the curry seems too dry. Ready-cooked, the curry should have the viscosity of a medium-thick porridge, so watch the simmering process carefully, adjusting the curry to a preferred thickness. Switch off the heat, take the curry off the hot stove plate and stir in the chopped fresh coriander. Serve the curry hot, garnished on each plate with 2−3 mint leaves and halves of cherry tomatoes. Enjoy your meal!
