| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Unsalted butter |
| 1 |
|
Cinnamon stick |
| 3 |
|
Cardamom pods |
|
|
Fresh ginger |
| 2 |
|
Dried chillies |
| 1 |
lg |
Onion |
| 1 |
|
Clove garlic |
| 8 |
oz |
Lentils |
| 1 |
ts |
Ground turmeric |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Salt |
| 3/4 |
pt |
Water |
| 3 |
|
Fresh green chillies |
| 1 |
cn |
Chopped tomatoes |
|
|
Fresh coriander |
INSTRUCTIONS
Melt the butter in a pan over a low heat, then add the cardamom pods
(split, cooking them for just a few seconds. Add the fresh ginger and
crushed dry chillies, cooking for another half minute. Turn the heat up to
high and add the thinly sliced onion and garlic, cooking until they start
to brown. Add lentils (which have been soaked and drained) then the
turmeric, cumin powder, salt and stir in the water. Cook for 5-6 minutes to
let the water dry out.
Add chopped tomatoes and the fresh chillies, leaving the stalks intact.
Finally add the fresh coriander to taste. Serve hot.
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