Lentil Curry

• 1 cup red lentil, cleaned, washed
• 1 big onion, finely chopped
• 5 garlic cloves, finely chopped
• 1 sprig curry leaf (optional)
• 1 medium tomatoes, chopped
• 2 dried red chilies (whole)
• 12 whole mustard seeds
• 14 fenugreek seeds
• 1 maggi soup cube (I use chicken or beef Maggie cube) or 1 pinch msg
• 12 teaspoon sri lankan curry powder (Recipezaar 17470)
• 14 teaspoon turmeric powder
• 4 tablespoons vegetable oil
• salt

1. Boil lentils till tender in 4 cups of water, turmeric powder, and Maggie (or MSG).
2. Add chopped tomatoes, curry powder and cook further till tomatoes are done.
3. When cooked, remove the lentils into a separate bowl.
4. Rinse the sauce pan well, and re-heat it and add oil.
5. Heat oil and add dry chilie, mustard seed and fenugreek seed.
6. Do not let them burn as it may give a bitter taste.
7. Add curry leaves, chopped onion and garlic.
8. Fry till golden brown.
9. Add lentil mixture, stir, adjust salt (you may add a bit of lemon juice to your taste).
10. Cover and cook for about 3 minutes.
11. Serve with plain boil rice and eggplant salad (Recipe #17599).

red lentil, onion, garlic, curry, tomatoes, red chilies, mustard seeds, fenugreek seeds, maggi soup, curry, turmeric, vegetable oil, salt

Taken from www.food.com/recipe/lentil-curry-17687 (may not work)