Ingredients:
2 tsp’s each ground coriander, cumin and garam masala
1 tsp ground turmeric
1/2 tsp ground cayenne pepper
1/4 tsp paprika
150g onion, rough dice
150g carrot, rough chop 3 cm wide
150g celery, rough chop 3 cm wide
150g fennel, rough chop 3 cm wide
250g cooked brown lentils
2 Tablespoons olive oil
1 cinnamon stick
1/2 tsp brown mustard seeds
1/4 tsp fenugreek seeds
6 cloves garlic
4 cm piece of ginger, finely grated
4 small green chilies, seeds removed, thin slice
8 fresh curry leaves
3 tomatoes, roughly chopped
1/2 tsp sugar
Method:
Combine cumin, coriander, garam masala, turmeric,
cayenne pepper and paprika in a bowl.
Heat oil in large pot and saute onions until translucent. Add other vegetables (not
lentils) and saute for 1 minute. Add cinnamon quill, mustard and fenugreek seeds and
as soon as they start to pop add garlic, ginger, chillies and curry leaves. Saute for 2
minutes. Add combined spices and 3 Tablespoons of water stirring continuously for 1
minute. Add tomato and cook stirring occasionally until soft (3-5 minutes). Add sugar
and lentils and 100 ml of water. Season to taste with sea salt, stir and bring to the boil, reduce heat and simmer for 10 minutes. Enjoy!
Make it happen.