Sunday, March 8, 2009
Wednesday, March 4, 2009
2 cups water
1/2 cup lentils
3-4 cloves garlic
1 medium yellow onion, chopped
2 tablespoons olive oil
1 14-oz can of diced tomatoes
2 heaping tablespoons of hot indian curry paste
1. Bring 2 cups of water to a boil. Add garlic.
2. Rinse 1/2 cup of lentils.
3. Add lentils to boiling water and cook over low-medium heat for about half an hour, or until most of the water is absorbed and the lentils are getting nice and soft.
4. Meanwhile, fry 1 chopped onion in olive oil.
5. Add 2 heaping tablespoons of curry paste and stir.
6. Immediately add 1 14-oz can of diced tomatoes and stir together
7. Let the tomatoes, onion, and curry paste simmer for a little while.
8. When lentils are beginning to burst, add tomato mixture to the pot and stir. Let sit for a few minutes so the lentils can absorb the awesome curry flavor
9. Top with fresh cilantro and serve with basmati rice, and/or naan.
Sunday, March 1, 2009
- 1 can chickpeas, drained
- 1 medium-sized onion , finely chopped
- 1 large tomato, chopped
- 1-2 green chillies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp tomato paste
- 1 tsp cumin seeds
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 2 tbsp light cooking oil
- 1/2 tsp salt or to taste
- water, as needed
- fresh chopped cilantro, as garnish
- lemon wedges, as garnish
SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
GARNISH with fresh coriander and a sprinkle of lemon juice.