Saturday, 14 November 2009

Curried Lentils over Rice with Roti Bread (vegetarian)

I got a version of this recipe from my little sister in the US. I've adapted it to make it vegetarian, but you can use chicken instead of lentils if you prefer. This recipe calls for lots of spices. Check out a local Indian food store for cheaper, bulk quantities to keep on hand.

Curried Lentils

  • 1 cup dry lentils
  • 4 onions, diced
  • 8 cloves of garlic, minced
  • 1 inch fresh ginger (or 1 1/2 teaspoons ground)
  • 1 Tablespoon ground coriander seed
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 1 Tablespoon garam masala*
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 28 oz diced or crushed tomatoes
  • 1/2 cup double (or heavy) cream
  • 1 Tablespoon sugar

Soak and cook lentils according to package directions. Heat oil in heavy pan and saute onion over medium heat until deep brown for 25 to 30 minutes. Add garlic, ginger, coriander, turmeric, cumin, garam masala and cayenne. Saute additional 2 minutes. Add lentils and 1 cup of water and cook for 10 minutes. Stir in tomato and cook 5 more minutes. Add cream.

Serve over rice and garnish with cilantro if desired.

Roti Bread
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 4-6 Tablespoons olive oil
  • 3/4-1 cup water

Mix flour, baking powder, salt and garam masala.
Stir in 2 tablespoons oil and enough water so dough is soft but not sticky.
Divide dough into 10 balls.
Cover and let rest 5 minutes.
Roll dough into very thin circles.
Brush both sides with oil.
For each roti heat 1 teaspoon oil in large skillet.
Cook 1 min per side on medium heat or until top starts to bubble.

Note: You may put them into a sealable bag when still warm if you don't plan to eat them all fresh. This will keep them flexible.

Serves 4 (This meal costs about £0.50/person.)

*Garam masala is a type of curry powder available in many grocery stores or India food stores.

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