Lentil Curry - Revision history

George2 at 18:08, 10 May 2021

2021-05-10T18:08:16Z

George2 at 18:07, 10 May 2021

2021-05-10T18:07:56Z

George2 at 18:07, 10 May 2021

2021-05-10T18:07:03Z

George2 at 18:06, 10 May 2021

2021-05-10T18:06:28Z

George2: Created page with "'''Ingredients''' * 3 garlic cloves, roughly chopped * 5 curry leaves 3 tbsp vegetable oil 1 tsp cumin seeds 80g/2¾oz brown onions, finely chopped (about 1 medium onion) ½ t..."

2021-05-10T18:05:20Z

Created page with "'''Ingredients''' * 3 garlic cloves, roughly chopped * 5 curry leaves 3 tbsp vegetable oil 1 tsp cumin seeds 80g/2¾oz brown onions, finely chopped (about 1 medium onion) ½ t..."

New page

'''Ingredients'''
* 3 garlic cloves, roughly chopped
* 5 curry leaves
3 tbsp vegetable oil
1 tsp cumin seeds
80g/2¾oz brown onions, finely chopped (about 1 medium onion)
½ tsp mild chilli powder
1 tsp ground turmeric
300g/10½oz red lentils
1.2 litres/2 pints warm water
80g/2¾oz tomatoes, finely chopped
1 tsp caster sugar
1 tsp tamarind paste
salt
1 tbsp chopped fresh coriander, to garnish

@@ Line 17: / Line 17: @@
 '''Method'''
 #Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.
 #Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.
 #Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.
 #Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis.

@@ Line 16: / Line 16: @@
 '''Method'''
-Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.
+#Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.
-Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.
+#Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.
-Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.
+#Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.
-Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis.
+#Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis.

← Older revision		Revision as of 18:07, 10 May 2021
Line 14:		Line 14:
	* salt		* salt
	* 1 tbsp chopped fresh coriander, to garnish		* 1 tbsp chopped fresh coriander, to garnish
		+
		+	'''Method'''
		+	Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.
		+
		+	Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.
		+
		+	Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.
		+
		+	Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis.

@@ Line 2: / Line 2: @@
 * 3 garlic cloves, roughly chopped
 * 5 curry leaves
-tbsp vegetable oil
+* 3 tbsp vegetable oil
-tsp cumin seeds
+* 1 tsp cumin seeds
-g/2¾oz brown onions, finely chopped (about 1 medium onion)
+* 80g/2¾oz brown onions, finely chopped (about 1 medium onion)
-½ tsp mild chilli powder
+* ½ tsp mild chilli powder
-tsp ground turmeric
+* 1 tsp ground turmeric
-g/10½oz red lentils
+* 300g/10½oz red lentils
-.2 litres/2 pints warm water
+* 1.2 litres/2 pints warm water
-g/2¾oz tomatoes, finely chopped
+* 80g/2¾oz tomatoes, finely chopped
-tsp caster sugar
+* 1 tsp caster sugar
-tsp tamarind paste
+* 1 tsp tamarind paste (or lemon juice)
-salt
+* salt
-tbsp chopped fresh coriander, to garnish
+* 1 tbsp chopped fresh coriander, to garnish