Ingredients
4 ripe tomatoes
4 cloves of garlic
An inch piece of fresh ginger
Few fresh black peppercorns
Coriander leaves
Cumin seeds, a pinch
Pinch of turmeric
1 tsp mustard seeds
1 tsp cumin powder
1 tsp coriander powder
1/4 cup yellow lentils
Juice of 1 lemon
Canola oil
Preparation
Chop tomatoes, garlic and ginger.
Boil 1/2 a crockpot of water, add all the spices, then tomatoes, garlic and ginger. Let them cook for about 5 to 10 min s.
Transfer tomatoes, ginger garlic mixture into a blender and blend well.
Meantime cook your lentils and either use a hand blender or a whisk to break down the lentils to a smooth consistency. Add the lentils onto the blended tomato mixture.
Now grind the peppercorns and transfer them as well.
Finally take a small pan and add some oil, add cumin seeds, mustard seeds and wait till seeds splutter.
Now transfer this to the tomato lentil mixture. Garnish with coriander leaves. Smells and tastes Currylicious! Enjoy!
I always get the ready to eat lentils because I’ve messed up cooking dry lentils so many times. What is the best way to prepare dry lentils?
I am such an old school when it comes to cooking lentils. I soak them up in water atleast for an hour prior to cooking them. I feel the best way to cook lentils thoroghly is by pressure cooking! Else you can boil it in a crock pot -takes forever!
Never used a pressure cooker, either. I might get one soon. All the cool kids have one (Ben Starr, I’m looking at you!)