Categories: curry vegetarian lentil

Ingredients

• 1 cup chick peas / or green lentils
• 1/2 tsp baking soda
• 3 cups water
• 1/3 cup Ghee (or canola oil?)
• 1 Onion, diced
• 2 or 3 Bay Leaves
• 3 Green Cardamom
• 1 2" cinnamon stick
• 3 Cloves, whole
• 1 TBSP Ginger, minced or puree (jar)
• 1 tsp Fennel seed, crush?
• 3 Garlic Cloves, crushed (o1 TBSP minced-jar)
• 14 oz can diced Tomatoes, (add 1 or 2 fresh diced)
• 1/2 tsp Kashmiri chili powder
• 3/4 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1 cauliflower, cut into florets (optional)
• 1 tsp lemon juice
• 1/2 tsp sea salt (to taste)
• fresh coriander leaves to garnish

Directions

1. For Chick peas – wash, pick over, soak overnight, bring to boil then simmer 1-1 1/2 hours approx

2. For Green lentils – wash, pick over (doesn’t need soaking) bring to boil then simmer 30-45 minutes approx

3. Heat ghee/canola oil in a large-ish saucepan.

4. Add onion, bay leaves, cardamom seeds, cinnamon, cloves, ginger, fennel seeds, garlic.

5. Fry approx. 5 minutes, till onion golden…then add tomatoes for another 5 minutes, mash a bit to make saucier or pastier.

6. Add chili powder, cumin, coriander, paprika.

7. Cook another 5 minutes to allow spices to blend.

8. Add cooked Chick peas or Lentils with about 2/3 cup cooking liquor (water) or use vegetable broth if required.

9. Add salt.

10. (optional – add cauliflower with a bit extra liquid to compensate for extra veg)

11. Cook on low simmer for 10 minutes.

12. Add lemon juice .

13. Serve topped with fresh coriander.

14. Basmati rice or Garlic naan goes well with this.

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