1lb of sausage (crumbled out of the casings)
2 cups of dry brown lentils (see note)
1 (15oz) can of diced tomatoes
10-15 curry leaves
2-3 serrano chilies sliced
1 medium onion diced
2 Tbs of ginger and garlic paste (or one of each)
2 Tbs of curry powder
1Tbs of chili powder (or to taste)
1 tsp of ground turmeric
1 tsp of cumin seeds
1 tsp of fennugreek seeds
1 cup of coconut milk
squeeze of lime juice
1 (1 inch) piece cinnamon stick
Salt (or seasoning salt) and Black Pepper to taste
Note: Do not use a lentils that will fall apart or become mushy. The brown lentils keep their shape well after the cooking process.
Note: You can use any kind of sausage you like, pork, chicken, lamb etc...
Brown the sausage in a large pan. If you need to drain any excess oil out of the sausage do so. My sausage was pretty lean and the I used the rendered fat to cook the onions, green chilies, curry leaves, fennugreek seeds and cumin seeds for 2-3 minutes.
Then add the ginger/garlic paste, curry powder, turmeric powder, salt, black pepper and chili powder. Saute for 1-2 minutes.
Then add the rinsed brown lentils, can of diced tomatoes and 4-5 cups of water. Cook for 20-30 minutes on medium-high eat until the lentils are tender. Most of the water should have cooked out.
Note: if you need more water while cooking the lentils add as needed.
Once the lentils are cooked add 1 cup of coconut milk and simmer for another few minutes. Taste for salt and seasoning. Then turn stove off and finish off with a squeeze of lime juice. Eat with rice, roti etc.. Enjoy.
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