Ingredients with Measurements:
- 1 cup of dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of garam masala
- 1 can of diced tomatoes
- 1 can of coconut milk
- 1 cup of bladder campion leaves, chopped
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the lentils and soak them in water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the ground cumin, ground coriander, turmeric, paprika, and garam masala. Stir well and cook for 1 minute.
5. Add the diced tomatoes and cook for 5 minutes until the tomatoes are soft.
6. Drain the lentils and add them to the pot. Add 2 cups of water and stir well.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes until the lentils are tender.
8. Add the chopped bladder campion leaves and coconut milk. Stir well and let it simmer for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with rice or naan bread.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 32g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Bladder campion leaves can be substituted with spinach or kale.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Use different types of lentils such as red lentils or green lentils.
- Add more spices for a spicier curry.
Tips and tricks:
- Soak the lentils before cooking to reduce cooking time.
- Add a splash of lemon juice for a tangy flavor.
- Use fresh ginger for a stronger flavor.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice on top. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the lentils are not tender after 20 minutes, add more water and let it simmer for another 10 minutes.
- If the curry is too thick, add more water or coconut milk.
Food safety advice:
Make sure to rinse the lentils before cooking to remove any dirt or debris.
Food history:
Lentil curry is a popular dish in Indian cuisine. Lentils have been cultivated for thousands of years and are a staple food in many cultures.
Flavor profiles:
This curry has a rich and creamy flavor with a hint of spice from the garam masala and paprika.
Serving suggestions:
Serve the curry in a bowl with a scoop of rice on top. Garnish with fresh cilantro.
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Region: Indian