This is as about as easy as it gets. Now I am not one to endorse canned goods over fresh and bottle pastes over homemade ones, but sometimes the exception to the rule’s proof is in the pudding…well in the curry this time around. Here is a recipe for the quickest lentil curry you are ever going to make. It goes really well eaten with naans or rotis of any sort. To add a meat element to the dish, stay tuned and I will post that recipe up soon too. But let’s go with Daal Makhani and you’re gonna love it.
INGREDIENTS – serves 2-3
2 x tsp Ghee (Butter or Margarine will do)
1 Cinnamon Stick
½ Onion, diced
2 cloves Garlic, crushed
2 Tbsp x Tandoori Paste
½ x can (200g) Diced Tomatoes
1 x 400g can Lentils, drained & rinsed
¼ x cup Cream
Coriander, chopped for garnish
DIRECTIONS
Start with 1 tsp of ghee the heating in a heavy saucepan
Crack the stick of cinnamon into two pieces and add to the pan
Place the onion and garlic in the hot pan and stir for a minute, don’t let it burn
Add the tandoori paste and fry for about a minute
Follow this with the diced tomatoes and cook on low for a further 5 minutes
Bring the mixture up to the boil then add the lentils and turn down to simmer
Remove from heat after 2-3 minutes
Allow to cool slightly before adding the cream and stir through
Just before serving add the second tsp of ghee and allow to melt on top
Garnish with a hit of chopped coriander.
Endnotes: Admittedly this is very, very tasty. It is hard to believe that it is homemade, as it tastes as good as the take away shop. (Maybe they have read my blog…!!!) I make no apologies for the cheats in the recipe – i.e. canned lentils, bottle tandoori, paste because I think the dish tastes better because of these flavours that pre-develop in sealed containers. Nevertheless if you wanted to be a little more crafty (as I usually am), then soak your lentils overnight and follow a recipe for tandoori paste and I am sure satisfaction will be yours. With enough preparation the meal should not take much longer to cook. My endeavour with this dish was to make something with regular pantry items that essentially tastes good and I tick those boxes on a weeknight when the craving for something Indian is there.
Endnotes: Admittedly this is very, very tasty. It is hard to believe that it is homemade, as it tastes as good as the take away shop. (Maybe they have read my blog…!!!) I make no apologies for the cheats in the recipe – i.e. canned lentils, bottle tandoori, paste because I think the dish tastes better because of these flavours that pre-develop in sealed containers. Nevertheless if you wanted to be a little more crafty (as I usually am), then soak your lentils overnight and follow a recipe for tandoori paste and I am sure satisfaction will be yours. With enough preparation the meal should not take much longer to cook. My endeavour with this dish was to make something with regular pantry items that essentially tastes good and I tick those boxes on a weeknight when the craving for something Indian is there.
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