Let’s do this step by step, each step being described with the photo as many people have difficulty measuring and prefer to eyeball it.
For those who prefer to follow a recipe, I have written in below in full.
To start with
· 1 cup red lentils, rinsed
· 1 tablespoon vegetable oil or coconut butter
· 1/2 teaspoon ground cumin
· 1 teaspoon cinnamon
· put the lentils in a separate pot with 3 cups of water
· put the rest in a casserole but do not start yet
Second batch
· 1 cup onion, diced
· 1/2 teaspoon of chili sauce
· 2 garlic cloves, minced
· Parsley according to taste to neutralize the garlic
· 1 tablespoon ginger powder
Action
Start boiling the lentils, they will be ready in 20 minutes.
Now it is a good time to start frying the starting batch, for about 1 minute and then add the second batch for about 4-5 minutes. It will give you just enough time to chop the onion and add that to the casserole. It will look a bit dry but that is the way it is supposed to be.
Third batch
· 1/2 teaspoon curry powder
· 1/2 teaspoon ground cardamom
· 1/2 teaspoon paprika
· 1 medium tomato, diced
· Juice of one half a lemon
This batch needs to be sauteed 2-3 minutes until the tomato is nice and soft.
By this time the lentils should be done, so drain them and add them to the spices.
Finishing touch
· 3/4 teaspoon salt
· Juice of one half a lemon
Enjoy with rice as a side dish or main dish
INGREDIENTS
· 1 cup red lentils, rinsed, 3 cups of water
· 1 tablespoon vegetable or coconut oil
· ½ teaspoon ground cumin
· ½ teaspoon cinnamon
· 1 cup onion
· ½ teaspoon chili sauce
· 2 garlic cloves, minced
· 1 tablespoon ginger powder
· Parsley according to taste
· 1/2 teaspoon curry powder
· 1/2 teaspoon ground cardamom
· 1/2 teaspoon paprika
· 3/4 teaspoon salt
· 1 medium tomato, diced
· Juice of one half a lemon
