Saturday 18 November 2017

easy mung lentil curry

Georgina Campbell

125g yellow split mung lentils, washed and soaked for one hour

7g fresh ginger, peeled and chopped

1-2 green chillis, deseeded and chopped

4 tsps turmeric

Salt, to taste

1 large tomato, roughly chopped

2 tbsps oil

1 tsp cumin seeds

6 curry leaves, shredded

3 large cloves of garlic, peeled and roughly sliced

Handful of fresh coriander, chopped

This Easy Mung Lentil Curry, from Anjum's New Indian (Quadrille, paperback, €19.50), makes a welcome contrast to rich festive fare, and an easy extra dish for a lone vegetarian in a group at any time. Often served in the homes of Sindhis in the northern region of Sindh (now part of Pakistan), Anjum says this "simple but utterly delicious lentil curry ... appeals to all".

Serves two to three.

1 Place the drained lentils, ginger, chillis, turmeric, salt, tomato and 750ml water in a large saucepan. Bring to the boil, then turn the heat down and simmer for 30-40 minutes, or until the lentils have softened and the water has turned yellow and slightly creamy from some of the lentils breaking down. The curry will thicken further as it cools, so if you are serving the reheated curry later, add an extra splash of boiled water to the pot.

2Heat the oil in a small saucepan. Add the cumin seeds and, once they release their aroma, stir in the curry leaves and garlic. When the garlic starts to brown at the edges, pour it all into the lentils along with the chopped coriander and serve.

It is a loose curry, so serve with some plain basmati rice on the side.

Irish Independent

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