Indian Lentil Curry

• 1 cup orange yellow or green lentils
• 1/2 cup any other split grain ( can be split pea, mung dahl etc )
• 1 can chickpeas or 1 can beans
• 1 onion
• 1 tbsp ginger garlic paste
• 2 tomatoes peeled and chopped or 1 can of chopped tomatoes or 4 tbsp of tomato paste
• 1 tbsp olive oil
• salt
• pepper
• indian spices for curry ( curry powder, cumin powder, coriander powder, garam masala or any indian mix for lentils ) -amount is up to you depending on how hot/ or how much flavour you want. start with 1 teaspoon
• chopped cilantro

1. chopp onion and cook in oil do not let burn. add cumin and cook until fragrant add ginger garlic paste cook 30 seconds
2. add water, indian spices and the bigger uncooked lentils
3. cover and simmer until almost cooked but still al dente. Add the smaller size lentils tomatoes and cook until soft and curry thickens. add salt and pepper . add more water if necessary
4. add the cooked chickpeas or beans when lentils are cooked.
5. The finished curry should be thick but still have plenty of liquid. Mix chopped cilantro at the end of cooking.
6. Serve over jasmine rice or next to indian flat bread.

orange yellow, grain, chickpeas, onion, ginger garlic, tomatoes, olive oil, salt, pepper, indian spices for curry, cilantro

Taken from www.epicurious.com/recipes/member/views/indian-lentil-curry-50024325 (may not work)