Hi Everyone, Today I am guest posting over at Jess' blog, On Sugar Mountain. Jess has been such a wonderful friend in the blogging world. She's a real dynamo because she's going to school full time and she still manages to make some amazing food for her blog. Today I decided to give a little "curry love to her blog with this very fun and easy vegan lentil dish. This dish can be made very mild or you can spice things up. Either way it's a fantastic one pot curry that is perfect with rice.
2 cups masoor lentils washed well (these are little orange lentils)
3-4 cups water
1/2 tsp turmeric powder
1/2 inch small cinnamon stick
4 cups chopped fresh tomatoes (ripe)
1 Tbs cumin seeds
1/2 Tbs mustard seeds
10-15 curry leaves (optional)
1 tsp cumin powder
red chili flakes/red chili powder to taste
1 medium onion diced
1-2 green chilies sliced ( I used serranos, you can use jalapenos)
2-3 cloves of garlic finely minced or grated
1 Tbs fresh ginger grated
salt to taste
1/2 cup coconut milk (optional) I cooked mine without any milk, it was still creamy.
Wash lentils well with cold water until water runs clear. Place in a large pan with water, cinnamon stick and turmeric. Boil for 20-25 minutes until water is cooked out and lentils are very tender. You should be able to mash between your fingers. Set aside until later.
In a separate skillet/large pan heat 1 Tbs of canola oil until hot on medium high heat. Add cumin seeds, mustard seeds and curry leaves. When seeds begin to splutter, add onion, chili, ginger, and garlic. Saute for 1-2 minutes. Then add chopped tomatoes, cumin powder, salt, and red chili powder.
Cook for 10-12 minutes until tomatoes cook down and juices come out. Add prepared cooked lentils and mix well. Taste for salt and seasoning. The lentils will not require any milk because the tomatoes juices will provide enough creaminess. If necessary and 1/2 cup coconut milk.
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