Preparation Time45 minutes
|1 teaspoon||whole corriander|
|1 and 1/2 teaspoon||whole cumin|
|1 cup||red lentils|
|1 tablespoon||vegetable oil|
|1 and 1/2 cup||tomato||canned or fresh diced|
|1/2 cup||bell pepper|
|1 can or 1 cup||chickpeas||dried and soaked|
|2 tablespoons||curry powder|
|2 tablespoons||masala powder|
1. Finely chop onions and bell pepper. You will also want to coarsely grind the corriander and cumin before beginning, though these should not be powdered.
In a separate pot, boil two cups of water then add dried red lentils and allow to simmer. When done, these lentils will be used in step 7 below.
2. Saute onions at medium heat in the vegetable oil until translucent.
3. Add bell pepper, saute until tender (approximately four minutes).
4. Add the coarsely ground corriander and cumin, and stir continuously. Don't let these spice burn! Saute for about one minute.
5. Add tomatoes. If using canned, do not drain the liquid, if using fresh, be sure to dice the tomatoes carefully, so as to save all of the juice.
6. Add chickpeas. If using canned, do not drain the liquid. If using dried beans that have been rehydrated, add the hydration water, otherwise see step 7 below.
7. Add cooked red lentils, and approximately 1/2 cup water (if you have used rehydrated chickpeas, you will not need to add water).
8. Add curry powder and masala powder, allow to simmer until thick, or approximately 20 minutes.
9. Curry is best served over rice, though it is delicious without.