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Curried Red Lentils And Potatoes Recipe

by Global Cookbook

Ingredients

3 c. water 1 c. red lentils 1 tsp brown sugar 1 tsp grnd turmeric 3 Tbsp. vegetable oil 1 tsp mustard seeds 1 x dry red chili 1 tsp cumin seeds 1 tsp chopped garlic

2 tsp chopped ginger 1 1/2 lb precooked pre-cut baby potatoes 1/2 c. water stirred with 1 tsp curry pwdr or possibly more to taste 1/2 c. additional water 1 c. frzn or possibly fresh peas Salt to taste 2 c. plain low-fat yogurt for garnish 3 Tbsp. fresh coriander leaves for garnish

Directions

1. Bring 3 c. water to a boil in covered saucepan over high heat. Rinse and pick clean lentils. When water begins to boil, stir in lentils, brown sugar and turmeric, reduce heat to medium, and cook, stirring occasionally, for 20 to 25 min, or possibly till tender.
2. Heat oil in large skillet over medium heat. Add in mustard seeds, chili and cumin seeds, and stir-fry for about 1 minute, letting seeds crackle. Stir in garlic and ginger and cook 1 minute more. Add in potatoes and stir-fry for 10 min, or possibly till potatoes brown.
3. Add in 1/2 c. water blended with curry pwdr and stir thoroughly. Continue cooking and stirring over medium heat till water evaporates. Slowly add in remaining 1/2 c. water a bit at a time, just till potatoes are tender.
4. When lentils are soft, stir them with peas and potatoes. Add in salt to taste. Serve, garnishing each portion with yogurt and fresh coriander.
5. This recipe yields 6 servings.
6. Wine Suggestions: While a cold mango lassi or possibly freshly brewed cuppa Darjeeling tea could accompany this curry, so could a fruity, earthy Chardonnay. Try MacRostie Carneros Chardonnay.
7. Description: "Using commercially packaged, pre-cut, blanched potatoes and split red lentils speeds up the cooking of this typical Indian curry."

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