This meal can hold its on as a main course with the blend of potatoes and lentils. This slow simmered traditional curry is a favorite in many vegetarian homes but even us meat eaters absolutely enjoy this beautiful dish. You really have to try my vegetable samosas to go along with it.
By the way maybe you all have saw that I have been updating my pictures on the site. I have a lot of recipes so it will take awhile. I have also been adding a recipe index on the site at the top of the blog. It will make looking for your favorite recipe a lot easier. I hope to have it all done within the month since Ramadan is coming up and thats the sites busiest season. If you like or have tried any of the recipes please leave me a comment so I know what works for you. Plus it really makes my day.
1/2 cup red lentils, washed until clear and picked for stones
1 chicken bullion cube
1-1/4 cup water
2 tablespoons sunflower oil
2 teaspoons cumin seeds
1 small onion, finely chopped
1/2 tablespoon finely chopped fresh ginger
2 green chili’s, stems removed
3 medium potatoes, peeled and cubed
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 cup chopped fresh cilantro
juice of 1 small lime
1. In a 1-quart sauce pan add 1 cup water, chicken bullion cube and lentils. Bring to a full boil then reduce to low-medium. Allow to cook for 5 minutes. Cover and cook on low for 10 minutes. With a hand blender puree lentils, sit aside.
2. In a 9-inch skillet on medium heat add oil, onion, ginger and chili’s. Cook until onion is tender and add cumin seeds, coriander, salt and turmeric. Mix well. Add potatoes and 1/4 cup water. Bring to full boil cover and reduce to low-medium. Allow to cook until potatoes are tender about 15 minutes.
3. Add cilantro then add lentil mixture over potatoes, mix well. Reduce heat to low, cover and allow to simmer for 5 minutes then add lime juice on top, mix and serve.
Yields: 4 servings