Side Dishes
Vegan

Vegetarian

Gluten free

This is a recipe from Monisha Bharadwaj and is one that always delights as a component of a curry meal – a star in its own right.

Ingredients – for 2 as a main

• 300gm red lentils
• 2 tbs sunflower or olive oil
• 1 tsp cumin seeds
• I large onion, sliced
• 1 tbs tomato purée
• 2 cloves of garlic, finely chopped or crushed
• thumb size piece of root ginger, peeled and finely chopped
• ½ tsp dried chillies
• 1 tsp turmeric powder
• god pinch of salt
• 1 tsp garam masala powder
• chopped coriander leaves (if available)

Method

• Simmer lentils in a large pan of water for 20 mins and drain
• Heat oil in a pan and add cumin seeds until they begin to pop. Add onion and fry, stirring until slightly crisp. Remove half the onions for use as topping later.
• Add tomato purée, ginger, garlic, chilli and salt, heating and mixing through.
• Add mixture to cooked lentils and warm through.
• Serve in a bowl with the reserved fried onions piled on top, spinkled with coriander leaves.

This is great with plain boiled rice and a spoonful of yoghurt or naan bread but also makes a great side dish as part of a more elaborate meal.