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Ingredients
Serves 2
- 1 cup red lentils
- 1 Cup of Curry Massalla Gravy
- Quarter of an onion finely chopped.
- 10 Cloves Garlic crushed
- 5 Tablespoons Vegetable Oil
- 4 Tablespoons finely chopped coriander leaves
- 1 teaspoon Garam Massalla
- Juice of 1 lemon
- Tablespoon crushed pistachio, cashew or pinenuts
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Method
| Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Make a paste of the garam massalla with the lemon juice. Fry the onion in the vegetable oil on a medium heat until translucent. Add the paste and stir in and fry for a further 30 secs. Add the Massalla Gravy and lentils and simmer for 5-10 minutes, stirring constantly. Now crush in the garlic cloves, add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves and nuts sprinkled over the top. |
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© Gavin McArdell 1997-2012. All rights reserved.
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