Kumaoni lentils curry cooked Kumaoni-style in mustard oil: lentils cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 40 minutes.
Prepare the lentils and chop the onion, tomato and aromatics.
2
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
4
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the lentils and chop the onion, tomato and aromatics.
Heat the mustard oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the dried chilies.
Add the lentils with 1½ cups water and simmer until thick and creamy, mashing a few pieces to thicken.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
