twig boy cooks – curried lentils
They’re lentils, they’re curried. What else is there to know?
Ingredients. Serves – 2 as a side. Preparation time – 5 minutes. Cooking time – 20 minutes.
100 g red lentils
2 knobs of butter
1 small onion, finely chopped
2 garlic cloves, crushed
1 chilli, sliced
1 tsp turmeric
1 tsp cumin seeds
1 thumb of ginger, grated
1 tsp garam masala
1 tsp ground ginger
ONE. Thoroughly rinse your lentils and cook according to the packet. If your packet has no instructions, spend more and get higher class lentils next time. Until then, place your lentils in a saucepan* and cover them with water. Make sure the water is about an inch above the lentils. Bring to the boil, cover, reduce to a simmer and cook until they are tender. About 20 minutes.
*Your lentils will expand, take this into account when choosing your saucepan. You don’t want to end up with a ‘magic porridge pot’ situation.
TWO. Whilst your lentils are cooking, dry fry your cumin seeds for 60 seconds. Remove from the pan and put to one side. Use one of your knobs of butter to fry the onion, ginger and garlic. When they are beautifully cooked add your garam masala and coriander. Remove from the heat.
THREE. Your lentils should be finished now, add the other knob of butter, the turmeric and stir. Then add your onion mixture. Stir again and serve.