When I returned from our Belgian vacation, I had a terrible craving for Indian food, but zero desire to leave the house, so it came in handy that I had been given a book of Indian food, Indian Food Made Easy. I looked for something easy and with ingredients that already have at home. I always have frozen green chili (jalapeño) and ginger ready to go. And this curry came to the rescue.
The Indian name of this dish is makhani dal. Serve with long grain white rice or naan. I was thrilled with the flavor, and how easy it was to do it at home, even half asleep (jet-lag is no joke).
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Easy Lentil Curry
for 4 people
- 250 grams of lentils, soaked at least 3 hours in cold water
- 1 liter of water
- 1 peeled ginger pieces 3×3 cm.
- 180 grams of tomato sauce
- 1/4 teaspoon cayenne pepper
- 1/2 green chili, seeded (I used jalapeño)
- 2 tablespoons butter
- 1 medium onion, peeled and diced
- 4 tablespoons of heavy cream
- 1 teaspoon garam masala
- mint or chopped cilantro to serve
- Strain the lentils and place in a pot with a liter of water and salt. Boil over medium-high heat, when it boils then reduce heat to medium, simmer gently, covered for 20 minutes or more, until cooked.
- In the meantime, split in half the ginger, crush one half in a mortar to a paste, add a clove of garlic if desired. Cut the other half of ginger into small, thin strips.
- When the lentils are cooked, add the tomato sauce, chili powder, green chili, salt and ginger, and garlic paste to the same pot. Cook for 5-10 minutes. Stir occasionally to prevent sticking.
- In a skillet over medium heat melt the butter and add the onion and ginger strips, cook for 5 minutes. Add to the pot with the lentils, add the cream and masala. Cook 1 minute more. Serve sprinkled with cilantro or mint and white rice.