| keep-it-simple recipes |
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Aditi's Curry-Leaf Lentil Dahl
1 cup red split lentils
3 cups water
3 tbsp vegetable oil
1 tsp black mustard seeds
1/3 tsp asoefoetida powder
3/4 tsp tumeric
10 curry leaves
1/2 fresh chilli, chopped, optional
1/2 tsp cumin powder
1 tsp coriander powder
2 tsp sugar
3/4 tsp salt
1/2 cup fresh coriander, chopped
- Put lentils in saucepan, cover with water,
boil approx 15 mins until just tender
- Heat oil in heavy-based
pan
- Test if hot enough by dropping
in a few mustard seeds - they should "pop" as you add them
- Fry mustard seeds until
they finish "popping", add asoefoedita powder, tumeric,
curry leaves and chilli (if using), to release their flavours
- Add drained lentils and
all remaining ingredients except the fresh coriander. Boil
through.
- Add fresh coriander just
before serving.
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Aditi's Vegetable curry
A selection of vegetables, eg pumpkin, sweet
potato, green beans, cauliflower, carrot, potato
5 curry leaves
2 tsp oil
1 onion chopped
1 bay leaf
1/2 chilli
2 cm ginger
3 cloves garlic
1/2 tsp tumeric salt
1/2 tsp cumin
1 tsp coriander
Black pepper
1/2 tin tomatoes
2 tbsp fresh coriander
1/2 lemon juice
- Steam hard vegetables. Cook beans separately.
- Fry curry leaves for one minute.
- Add onions and fry one minute.
- Add bay leaf, chilli, ginger, garlic and fry
for one minute.
- Add tumeric, salt, cumin, coriander, black
pepper and fry
- Add steamed veg, 3/4 cup water, cover and
cook until veg are tender.
- Add green beans half way through.
- Add fresh coriander and lemon juice prior
to serving.
(Contributed by Michael)
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