Brown Lentil Curry

This brown lentil curry is not very mild compared with my other recipes.

I can recommend this recipe only if you are in the mood for spicy Indian curry.

Tips for making this curry in the shortest possible time

(1)Use frozen and canned ingredients to minimize the cooking time.

(2)Make the onion paste one day before or at least defrost the onions.

(3)Separate the spices in 3 groups by timing of use.

How to make the onion paste.

This recipe serves at least 3 main dish portions.

200g chopped frozen white onions. (EDEKA)

10g chopped garlic

5g chopped ginger

5g salt

10g olive oil

STEP1

Warm olive oil in a frying pan.

Add salt and fry onion until it becomes translucent.

It takes at least 5 minutes on medium high heat.

STEP 2

Add chopped garlic and ginger.

Let it cook until onion loses shape and become mushy over medium to low heat.

It takes about 10 minutes after adding garlic and ginger.

STEP 3

At the end it becomes about 160g.

You could keep this onion in the fridge for the next day.

How to make the curry with using the onions.

STEP 4

Separate dried spices in 3 groups.

(A) 1/2 tsp whole cumin seeds

(A) 15ml oil

(B)1tsp chili flakes or less

(B)1tsp coriander powder

(B)1tsp garam masala

(B)1/2 tsp turmeric powder

(B)1/2 tsp cumin powder

1 cup =250ml of water to dissolve (B)spices

(C) 2 tsp Rajmah masala

(C)1tsp dried mango powder (optional)

Wet ingredients

30g tomato paste with basil

200g canned diced tomatoes

225g canned lentils (rinsed)

150ml boiled water

(Optional)

15g coriander leaves

50 up to 100ml coconut milk

STEP 5

Add all the (B) spices in a container and pour 1cup of water in the spices.

Also prepare 200g of canned tomato.

We are going to use these ingredients in the next steps.

The spice mixed in water should look like this.

Just stir it well.

STEP 6

Warm 15ml of olive oil on a frying pan.

Roast 1/2 tsp of whole cumin seeds until fragrant over low to medium high heat.

When the oil is hot enough add 30g of tomato paste and the onion paste.

STEP 7

Add 200g of canned diced tomatoes.

Stir-fry it over a medium high heat for a few minutes.

STEP 8

Pour in the (B)spice water (See STEP 5)

Bring it to a boil.

STEP 9

Let the curry cook over high heat for 15 minutes.

It's important to evaporate water as much as possible to make the flavorful masala.

STEP 10

After 15 minutes of cooking the curry looks like this.

It can be even thicker but i usually stop at this level of water content.

STEP 11

Rinse the canned lentils to remove excess salt and sticky water.

Drain well.

STEP 12

Toss lentils in the curry and pour in 150ml of hot water.

STEP 12

Add (C)spices finally.

Let it cook for another 5 minutes until the curry is thick enough.

※ I like to add the spices that includes "dried mango" at the end to add a sour fresh flavor.But if you don't have that ,you can add lemon juice.

The Mango powder is used as a souring agent and has a fruity flavour.

If you don't like the sour curry ,skip this.

STEP 13

The curry is done.

Add some fresh coriander leaves :)

OPTION

If this curry is too spicy or too sour for your taste.

You can add about 50ml (up to 100ml) of coconut milk to make it a lot milder.