Friday, January 25, 2013

Basic Lentil Curry (Mild)

Lentils are so healthy and a wonderful introduction to a rice and curry meal.   This is my basic "no frills" lentil curry.  It is a mild tasting dish that is best accompanied by other curry dishes like a spicy vegetable and/or meat curry.  You can make this completely vegan by using coconut milk if you like.

1 cup of washed Masoor Lentils.
2-3 cups of water
1/2 medium onion chopped
1 green chili (serrano) sliced down the middle(optional)
1/2 tsp turmeric powder
1 cinnamon stick
5-10 curry leaves (optional)
1-2 pandan leaves (rampe) optional
1 can (2 cups) coconut milk or cow's milk

Wash the Masoor Lentils well in cold running water.  If you see any stones, make sure you pick them out.  You can find  Masoor Lentils at your local Indian Grocers. 

Tip:  You always want to boil your lentils without salt so they cook faster.  Salt tends to slow down the cooking process.  Salt can be added at the end of the dish.

Cook the lentils on medium high heat for 20 minutes or until the liquid cooks out and the lentils are very soft.

Tip:  I recommend you use a large deep frying pan or nonstick wok if you cook on high heat, otherwise it tends to boil over.   If you only have saucepans, then cook on medium heat and keep an eye on it.

Next add salt  and coconut milk or cow's milk.  Stir well and cook for 1-2 minutes longer. Taste for salt and seasoning.  Serve with rice and other curries.  Enjoy.

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