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Friday, 4 November 2011

From the kitchen of my "Indian Mama" - Lentils

Well I first have to start by saying I am not the daughter of an Indian mother. However this recipe comes from a lovely woman, who I would be happy to call as such.  She has introduced me to a variety of different recipes and new taste sensations. 

This recipe will be the first installment of a series I will call 'From the kitchen of my "Indian Mama"'.  Lentils are a great high protein alternative to meat with about 30% of their calories coming from protein. Serve these lentils with steamed rice,   greens perhaps a paratha or chapati and you have a complete meal.

Serves 6-8

1 tbsp coconut oil (coconut oil is good for high heat - but vegetable oil will do just fine)
1 onion chopped
1 1/2 tbsp grated or minced ginger
1 1/2 tbsp minced garlic (about 5 cloves)
1  tsp 'haldi' aka turmeric
1 1/2 tsp garam masala
1/2 tsp red chilli or cayenne
1/2 tsp salt
1 large tomato chopped
2 cups red lentils
fresh coriander to garnish

In a large skillet or pot with a lid, heat oil over medium high and add onion.  Cook onion until soft and translucent about 8 minutes.  Add ginger and garlic and cook 2 minutes.  Next add turmeric, garam masala, chilli and salt, cooking another minute.  Then add tomatoes and cook for 5 minutes or until tomatoes are soft.  Next add lentils, stir so that all the lentils are coated, then add enough water to just cover.  Cover with lid and simmer on low heat for 20-30 minutes until the lentils are tender and the sauce has thickened.  Serve with fresh coriander to your taste.

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