Author Topic: Black Lentils from Curry by Vivek Singh  (Read 507 times)

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Offline tempest63

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Black Lentils from Curry by Vivek Singh
« on: November 26, 2017, 08:36 AM »
Black Lentils from Curry by Vivek Singh

Always rinse lentils in 3 or 4 changes of water to prevent them going murky in the water

250g black urid lentils, soaked in lukewarm water overnight and then drained
2.5 litres   water
4 tablespoons vegetable oil or 4 tablespoonscorn oil
2 black cardamom pods
1 green cardamom pod
1 bay leaf
1 tablespoon   garlic, chopped
1 1/2 tablespoons Ginger-garlic paste
1 tablespoon   red chilli powder
1 1/2 teaspoons salt
6 tablespoons thick tomato puree or 6 large ripe tomatoes, puréed
100g salted butter, diced
1 teaspoon dried fenugreek leaves, crushed between your fingertips
1 teaspoon garam masala
1 teaspoon sugar
4 tablespoons single cream

Place the drained lentils in a large pan with the water, bring to the boil and simmer for 1 hour or until they are thoroughly tender but not mushy.
Heat the oil in a large, heavy-based pan, add the cardamoms and bay leaf and let them crackle. Add the chopped garlic and stir until golden, then add the ginger-garlic paste and sauté for 3–4 minutes. Add the chilli powder, salt and tomato purée and cook for 5 minutes.
Pour the lentils and their cooking liquid into the pan and cook over a medium heat, stirring constantly, until they are mashed and thoroughly incorporated into the mixture. Add the butter a little at a time and keep stirring to prevent it separating. Stir in the fenugreek leaves, garam masala, sugar and cream and cook for 3–4 minutes, then remove from the heat. Serve as an accompaniment to another dish or with bread.


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