Simple Lentil Curry with yoghurt दाल के साथ करी

I do love Indian food but I do not cook enough of it which is a shame as I am obsessed with spices. Spices just bring your taste buds to life! This lentil curry is very simple and fast to prepare. It is completely vegetarian, after all most of Indian cuisine is vegetarian! We used canned lentils as they are delicious and most of all it will reduce the preparation time. The natural yogurt gives this dish a very creamy texture but it is very important to add the yogurt at the end of the cooking time as this will separate if you heat it for a long time! If there is a base that every Indian curry starts with, this is onion paste and garlic paste and in this curry I use slices onions instead but I do mash my garlic cloves in my awesome mortar and pestle :) We served it with warm chapattis but you can also serve it with pilau rice or plain basmati rice instead. So give it a go!! For 4 people you will need...

• 2 onions, sliced
• 6-8 garlic cloves, mashed into a paste or finely chopped
• 4 tbsp ghee or vegetable oil
• 2 tsp turmeric powder
• 2 tsp ground cumin
• 2 tsp medium curry powder
• 8 green cardamon pods
• 4 tbsp tomato paste
• 2 large cans green lentils, rinsed and drained
• 200ml vegetable stock, boiling hot
• 100ml natural yoghurt
• Chapattis, to serve

Method

1. Heat the ghee or oil in a wok or frying pan on medium heat. Add the onions and garlic and fry until soft and transparent.
2. Add the spices and cook until fragrant, this takes approximately 5 minues. (Make sure you stir frequently).
3. Now add the tomato paste, lentils and the stock. Bring it to the boil and simmer for 15 minutes or so. Make sure the mixture is not too dry.
4. Take off the heat and stir in the yoghurt.
5. Ladle into bowls and serve with warm chapattis.

Enjoy!!

R&A