- 400g red lentils
- 2 tsps turmeric
- 2 knobs unsalted butter
- 2 tsps cumin seeds
- 1 small onion, finely chopped
- 3 cloves garlic, finely sliced
- 1-2 green chillies, finely chopped. I didn’t have any, I used a teaspoon of Very Lazy Red Chillies. I’m not sure if this is considered some sort of sacrilege.
- 1 tsp garam masala
- 1 tsp ground coriander
- thumb-sized piece of fresh ginger, finely grated
- 2-3 tomatoes, chopped small. Again I didn’t have any, so I chopped a load of cherry tomatoes in half and threw them in.
Put the lentils in a large pot and cover with cold water until the water rises about 2 inches above the lentils. Put the heat on high and bring to the boil, spooning off any scum that rises during. Once the lentils have started to boil, throw in a knob of butter and the tumeric, cover and turn down the heat allow them to cook on a gentle simmer. This took about 20 minutes for me.
While the lentils are cooking, dry fry the cumin seeds and set aside. Then heat another knob of butter in a frying pan and add the onions, garlic, tomatoes ginger and chillis. Saute for 7-8 minutes. Then add spices and cook for another few minutes. Throw in the toasted cumin seeds and set aside.
Once the lentils are soft and have the consistency of porridge (add more water if needed), stir in the onions etc. Serve over rice.
Garlic & Coriander Flat Bread
- 7g of yeast
- 500g of strong white flour
- 3 tbsps of olive oil
- 1 tsp of salt
- 300ml of water
- 2 tbsp of ghee (I used plain butter because I had no ghee)
- 3 cloves of garlic, finely chopped
- 1 tbsp of finely chopped fresh coriander
Mix with a dough hook in a mixer, or by hand to form a slightly sticky dough (I got the bread maker to do the work of this). Put in an oiled bowl, cover and prove somewhere warm for around 1 hour until doubled in size.
Preheat oven to 200oC.
Turn out the dough onto a floured surface and split into eight portions. Use a rolling pin to make eight circles. Place them on a flour baking tray and allow to prove for five minutes. Place in the oven and bake for ten minutes.
While the bread is baking take the ghee, garlic and coriander and mix together. After the ten minutes is up take the bread out of the oven and using a pastry brush coat it with the butter, garlic and coriander mixture. Put back in the oven and back for a further 5-8 minutes until it browns nicely.