Ingredients

The following ingredients have 4 Servings
  • 1/2 cup light vegetable oil
  • 1 cup thinly sliced onion
  • 2 tsp minced garlic
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 cup canned chopped tomatoes
  • 1 tbsp grated fresh ginger
  • 1 cup tamarind water (available from Asian grocers; or to make your own, see below)
  • 2 cans cooked lentils, drained and liquid reserved
  • 1 1/2 tsp garam masala
  • 1 tsp ground roasted cumin
  • sea salt and freshly ground pepper
  • 4 red shallots, finely sliced

Instruction

  • <p>Heat the oil in a large heavy-based pan over a medium heat.</p> <p>Add the onion and fry until it is lightly browned, stirring so it doesn't stick and burn.</p> <p>Add the garlic and cook for 2 minutes.</p> <p>Add the turmeric and paprika and cook for a moment.</p> <p>Add the tomatoes and ginger and cook for a further 5 minutes.</p> <p>Add the tamarind water and the reserved lentil liquid.</p> <p>Simmer the mixture, covered, over a low heat for 15-20 minutes.</p> <p>Add the lentils, garam masala and cumin and cook for about 3 minutes or until the lentils are heated through.</p> <p>Check seasoning, place in a bowl and sprinkle with shallots.</p> <p>Serve with steamed rice or a rice pilaf.</p> <p><strong>Tamarind water</strong></p> <p>Soak 1 cup tamarind pulp in 1 1/2 cups boiling water for 20 minutes, then strain it.</p> <p><strong>Serves</strong> 4</p>