Lentil Curry

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READY IN:
35mins
SERVES:
4
YIELD:
4 people
UNITS:
US

Ingredients Nutrition

Directions

  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).

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