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Categories:
peas vegetable oil cumin seeds onion green chillies fresh ginger garlic tomatoes ground turmeric Garam Masala ground coriander salt handful
Viewed: 5 - Published at: 5 months agoIngredients
- 250 g (8.8oz) yellow split peas
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 3 whole green chillies, pricked with a knife
- 2 cm piece fresh ginger, peeled and cut into thin strips
- 3 garlic cloves, peeled and left whole
- 3 tomatoes
- 0.75 tsp ground turmeric
- 0.75 tsp garam masala
- 1.5 tsp ground coriander
- 1 pinch salt and freshly ground black pepper
- 1 handful chopped fresh coriander leaves
Method
- Place the lentils and a litre of water into a pan, stir well and bring to the boil.
- Skim off any froth that forms on the surface of the water with a spoon.
- Cover the pan with a lid and reduce the heat to a simmer.
- Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.
- When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils.
- Set the mixture aside to thicken and cool.
- Meanwhile, heat the oil in a pan over a medium heat.
- Add the cumin seeds and fry for 20-30 seconds, or until fragrant.
- Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown.
- Blend the garlic and tomatoes to a puree in a food processor.
- Add the puree to the pan and stir well to combine.
- Add the ground spices and 100ml/3 1/2fl oz of water to the pan and stir well to combine.
- Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.
- Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture.
- Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper.
- Stir in the chopped coriander just before serving.
