I just adore curry. That’s probably my favorite “flavor” if you can call it that. Such an amazing mix of spices. This very basic dish of “Indian Lentils” from Kalyn’s Kitchen gets all its flavor from my favorite curry paste. I think I should actually call this dish Curried Lentils. Actually, who cares what I call it. Just try it.
You should also try making homemade chapatis. The dough is beyond basic and they are so fun to cook. They puff up! I worked off of this recipe I found, although I reviewed a lot of other recipes and they seem pretty hard to mess up. It does take some Time and patience to cook them on the stove top, but I’d say they were worth it.
- Olive oil
- 1 onion – diced
- 2 cloves garlic – minced
- 1 t. curry powder
- 1 C. dried brown lentils
- 1 can chicken broth and 1/4 C. water
- fresh parsley (about 1/4 C.)
In a skillet, heat oil and saute the onion for about 5 minutes before adding in the garlic. Add the lentils, broth, water and curry paste and stir together. Bring to a simmer and cook for about 30-40 minutes until the lentils are done. Add more water if needed while cooking. Remove from heat and stir in the salt/pepper and parsley. Serve warm with…
- 2 C. flour (I used a mixture of whole wheat, amaranth and white)
- 1/2 t. salt
- 3/4 C. water plus 2 T.
Mix together the flours and salt. Slowly stir in the water, adding enough to get the flour into a dough and shape into a ball. Kneed for about 10 minutes on a floured surface, adding more flour as you go so it does not stick. Place dough back into the bowl, cover with a warm towel and let sit for 30 minutes. After it sits, divide the dough into 12 even balls. Roll out the first ball into a thin flat disc shape. Heat a cast iron skillet to medium, medium high heat. Pat of excess dough from your disc shaped dough and toss onto the skillet. Cook for about 2 minutes and then flip. The dough with start to puff up but press it back down (I used a fork) so that it cooks all the surface of the dough and not just one area. Don’t be afraid to “pop” the dough so that it goes flat. It’s done when it’s nice and browned on each side. Set aside and continue to cook each chapati. Serve warm with Curried Lentils!
Notes: I loved this meal. It was warm and filling and freshly made. The chapatis can also be put in the oven and turned into a cracker (250 for about 5-10 minutes).
Servings: 4 servings of lentils and 12 chapatis