Ethiopian Lentil Curry
Ingredients:
Adjust Servings
1tablespoon amchar masala | |
1cup brown lentils | |
1can canned tomatoes crushed | |
1 cauliflower head cut into bite size pieces | |
2 garlic cloves minced | |
1 onion diced | |
2cups peas frozen | |
0.25cup yogurt plain | |
2tablespoons masala molida | |
1can tomato paste | |
2tablespoons vegetable oil |
Directions
1.
Prepare the Base
1. Heat oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and sauté for another minute until fragrant.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and sauté for another minute until fragrant.
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2.
Cook the Vegetables and Lentils
1. Add cauliflower, peas, and lentils to the pot.
2. Sprinkle with amchar masala and masala molida, stirring to coat the ingredients evenly. Sauté for about 5 minutes.
2. Sprinkle with amchar masala and masala molida, stirring to coat the ingredients evenly. Sauté for about 5 minutes.
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3.
Build the Curry Sauce
1. Stir in crushed tomatoes and tomato paste until well combined.
2. Pour in 2 cups of water and bring the curry to a boil.
2. Pour in 2 cups of water and bring the curry to a boil.
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4.
Simmer Until Tender
Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the lentils are tender and the flavors have melded. Stir occasionally and add a bit more water if the curry becomes too thick.
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5.
Finish and Serve
1. Mix in plain yogurt for a creamy finish.
2. Serve immediately, pairing with your favorite flatbread or rice for a satisfying meal.
2. Serve immediately, pairing with your favorite flatbread or rice for a satisfying meal.
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