January 10th 2008

A pleasant evening was had - my best friend and her partner came round and I made curry. This'll most likely be our last meal together for a very long time as they're off to live in New Zealand later this month.

 

The mosaic shows:

 

Lentil dahl and veg curry, lentil dahl, veg curry and fried onions, chopping onions for masala style veg, frying onions & spices for masala style veg, adding the veg, mint sauce, tomato and onion, spiced pears for dessert, the table, half way through our meal.

 

Poor Mr G: www.flickr.com/photos/kendalboatsman/2184271761/

 

Lentil Dal (Vegan)

 

 

Ingredients

225g/8oz Dried Red Split Lentils.

1 Onion, chopped.

1 Garlic clove, crushed.

1 Litre/ 1 3/4 pints Water.

Small piece fresh ginger root, grated.

1 teasp Tumeric.

1 teasp Cumin Seeds.

1 teasp Coriander Seeds.

1/2 teasp Chilli Powder.

Freshly Ground Black Pepper.

Fresh Coriander, chopped, optional.

Instructions

1)Wash & drain the lentils. Place in a saucepan with the chopped onion,

garlic and water.

2)Bring to the boil, then remove the froth that forms using a metal spoon.

3)Add the ginger and turmeric to the lentils and simmer gently for 30 - 40

minutes, stirring occasionally, until the lentils are soft.

4)Dry roast the cumin seeds and coriander seeds in a small saucepan for a

few seconds until they release their aroma, but be careful not to burn them.

Add to the lentil mix.

5)Add the chilli powder and season to taste with black pepper.

6)Serve sprinkled with chopped fresh coriander.

Special Notes

This is especially good if made in advance and then re-heated

 

Done