1/2 cup red lentils
1/2 cup split mung beans
2 tblsp ghee (indian type of butter)
3 tsps black mustard seeds
1/2 tspn black onion seeds
2 medium brown onions, chopped
4 cloves of garlic, crushed
1 tblsp grated fresh ginger
1 tblsp ground cumin
3 tsp ground coriander
1 tsp ground turmeric
1 tsp chili powders
2 x 400g cans tomatoes
2.5 cups of vegetable stock
1/2 tsp black pepper
1/3 cup cream
2 tblsp chopped fresh coriander leaves
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rinse yellow peas. place in a bowl of water to soak (30mins).
rinse lentils and beans and set aside
heat ghee in large sauce pan; cook seeds, stirring until they start to pop.
add onion, garlic, and ginger; cook stirring until onion is lightly browned
add ground spices; cook stirring for 1 minute
add yellow split peas, lentils, beans, undrained crushed tomatoes and stock; simmer, covered.
30 minutes or until red lentils are tender
just before serving add rest of ingredients; stir over low heat until heated through.
compliments of Women's Weekly Indian cooking
mm indian food. my favorite cook is my indian friend who makes the BEST meals.
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