Dals Recipes - Madras-style Lentils Recipe

Ingredients

• 350g/12 oz/2 cups red lentils, soaked in cold water for 20 minutes

• 1.5l/2 1/2 pts/ 6 cups water

• 1.25ml/1/2 tsp ground turmeric

• salt

• 15ml/1 tbsp cumin seeds

• 2.5ml/1/2 tsp coriander (cilantro) seeds

• 1.5ml/1/4 tsp fenugreek seeds

• 1.5ml/1/4 tsp black peppercorns

• 2 dried red chilies

• 45ml/2 tbsp oil

• 2 onions, sliced

• 5 cloves garlic, crushed

• 1cm/1/2 in ginger root, chopped

• pinch of asafoetida

• 3 springs fresh curry leaves

• 5ml/1 tsp tamarind concentrate

• 1 tomato, skinned and chopped

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Method:

1. Boil he lentils in the water with the turmeric and salt for 20 minutes until tender. Dry roast the cumin seeds, coriander and fenugreek seeds, the peppercorns and chilies until lightly colored then grind to a fine paste.

2. Heat the oil and fry the onions, garlic and ginger until browned. Add the asafoetida and curry leaves and stir for 30 minutes. Stir in the ground spices then pour over the lentils.

3. Add the tamarind and tomato, mix thoroughly and bring to the boil. Simmer for 5 minutes, adding a little more water if necessary. Serve hot with plain rice, papadums and a  vegetable dish.