LENTIL & TOMATO CURRY

LENTIL & TOMATO CURRY
[Not Pakistani style, more sort of generic subcontinental.]

One cup masoor dal (red lentils).
Two cups water.
One onion, chopped.
Two tomatoes.
Four garlic cloves, minced.
Equivalent amount ginger, ditto.
Four green jalapenos.
One Tsp. cumin seeds.
One Tsp. ground coriander.
Half Tsp. cayenne.
Half Tsp. turmeric.
Cilantro for garnishing.
Oil, and butter.

Rinse lentils well, remove any unidentifiable objects.

Put lentils in a pot with two cups water or slightly more. Bring to a boil, simmer till soft, about forty minutes. Stir frequently to prevent scorching. Set aside.

Roast the tomatoes and jalapenos over an open flame (one of the burners on your stove), then peel &seed -- don't worry if some of the blackness remains, it adds flavour -- and chop coarsely.
Fry the cumin seeds in a little oil, then add the onion plus more oil and some butter, and saute till translucent. Put in the ginger, garlic, chilies, and the powdered spices, and when the fragrance rises add the tomato and stirfry soft. Decant everything into the lentil pot, and bring back to simmer temperature. Cook for about ten minutes, then squeeze in some lemon or lime juice for a fresh tanginess, and add salt and black pepper as appropriate. Garnish liberally with chopped cilantro, and a sprinkle more ginger, freshly slivered.


This is splendid as is, with white rice, cucumber-yoghurt, and achar.
I also think it's superb with chunks of roasted fatty pork.
Or high quality pork sausage, grilled.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/delicious-lentil-curry.html.