Potato and Brown Lentil Curry

Curries are my go to meals hence my vast variety of combinations.  I find that potato is a perfect partnering ingredient for many dishes .  In this recipe I paired it with brown lentils, this combination is so nutritious and delish for this reason it has been gracing my ‘veggietable for years on a weekly basis. 

Preparation:  5 mins    Cooking time:  30-40 mins Serve:  4 

Ingredients

• 1 cup (250ml) whole brown lentils/whole masoor 
• A glug of olive oil
• 2 cloves
• 2 cardamom pods
• 2 small pieces cinnamon sticks
• Pinch of mustard seeds
• Pinch of cumin seeds
• 1 sprig curry leaves
• 1 small onion finely chopped
• 2 bay leaf
• 1 tbsp (15ml) garlic & ginger paste
• 1-2 tbsp (15ml-30ml) mild chili powder or paprika powder
• 1 tsp (5ml) cumin powder
• 1/2 tsp (2.5ml) coriander powder
• 1 tsp (5ml) Garam masala
• 3 medium potatoes peeled and quartered
• 2 1/2 cups (650ml) hot water
• 1/4 cup finely chopped tomatoes or canned tomatoes or tomato purée
• Salt to season
• Fresh coriander leaves to garnish

This is how:-)

Thoroughly rinse out the lentils and boil until soft but still firm – this will take 8-10 mins. When done, leave aside.

Heat the oil along with cloves, cardamom pods and cinnamon sticks in a pot. When the oil is nice and hot toss in the mustard seeds, cumin seeds and curry leaves. As soon as the seeds pop and leaves splatter – add the onion and bay leaves.

Cook until the onions are golden brown. Spoon in the garlic and ginger paste. Stir this and cook for a few seconds.

Toss in the chili powder, cumin powder, coriander powder and garam masala – give this a quick stir.

Throw in the potatoes and water, bring to a boil and cool until the potatoes are soft and water has reduced to a nice thick gravy. (You may need to add more water as required while cooking.)

When the potatoes are 80% cooked add the chopped tomatoes and salt. Cook for a few more minutes.

Add the softened lentils. Now add about a 1/4 cup (60ml) to 1/2 cup (125ml) water and simmer for a few minutes until thick gravy.

Garnish with fresh coriander

Serve with hot basmati rice and tomato sambals