Mixed Lentils Curry

Introduction

A symphony of textures and flavours, this Mixed Lentils Curry is a culinary masterpiece that will tantalise your taste buds and transport you to the vibrant streets of India. With its medley of lentils, aromatic spices, and a creamy coconut milk base, this dish is a true delight for both vegetarians and meat-lovers alike.

Ingredients:

• 1 cup mixed lentils (red lentils, yellow lentils, split peas)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon salt
• 1 (14-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can coconut milk
• Chopped cilantro, for garnish

Instructions:

1. Rinse and soak the lentils: Rinse the mixed lentils thoroughly under running water and then soak them in a bowl of water for at least 30 minutes. This will help them cook faster and more evenly.
2. Sauté the aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic, grated ginger, cumin seeds, coriander powder, turmeric powder, garam masala, and red chili powder. Sauté for another minute, allowing the spices to release their fragrant aroma.
3. Cook the lentils: Once the spices are fragrant, add the drained lentils to the pot along with the diced tomatoes and coconut milk. Stir well to combine.
4. Bring to a simmer and cook: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the lentils are tender and cooked through.
5. Season with salt and adjust consistency: Taste the curry and adjust the salt as needed. If the curry seems too thick, you can add a little water or vegetable broth to thin it out.
6. Garnish and serve: Once the lentils are cooked, stir in the chopped cilantro and serve hot with rice, roti, or naan.

Tips:

• To add depth of flavour, roast the spices before using: Toast the cumin seeds, coriander seeds, and garam masala in a dry skillet over medium heat until fragrant, then grind them into a fine powder.
• Use mixed lentils for a variety of textures: Red lentils tend to break down into a mushy consistency, while yellow lentils hold their shape better, and split peas provide a mix of both textures.
• Adjust the heat level: Add more red chili powder for a spicier curry or reduce it for a milder version.

Variations:

• For a heartier curry, add diced vegetables: Toss in diced carrots, potatoes, or zucchini along with the diced tomatoes.
• Incorporate other protein sources: Sauté some chopped tofu or paneer cubes along with the onions and spices.
• Add a touch of sweetness: Stir in a tablespoon of sugar or a dollop of honey for a subtle sweetness.

Serving suggestions:

• Serve Mixed Lentils Curry with warm roti or naan: The soft, fluffy bread soaks up the flavourful curry, creating a delightful contrast of textures.
• Pair the curry with basmati rice for a traditional Indian meal: The fluffy rice complements the earthy lentils and spicy spices.
• Garnish with fresh cilantro or chopped green onions: The vibrant green garnish adds a fresh and aromatic touch to the curry.