Friday, 13 October 2017

National curry week: Day 4: Dhal and rice, with pepper and courgette curry.

Dead easy, dead cheap and dead good for you.

Brown rice
Red lentils
Vegetable oil
Curry powder
Red pepper
Tin tomatoes
Curry leaves
Cardamon pods
mustard seeds
cumin seeds

1. Cook the rice.
2.  Put the lentils on to boil for the dhal.
3.  Make the curry - sautee chopped onion and crushed garlic in oil.  Add curry powder.
4.  Chop courgette and pepper and add to the onion, then add a tin of tomatoes - bash them up and add a tin full of water - simmer.
5.  When everything is ready make the tarka - flash fry curry leaves, cardomon pods, chillies and cumin and mustard seeds in hot oil - sizzle onto the dhal.
6.  Serve, scoff.

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