Ingrédients
- 1 x 250g Merchant Gourmet cooked lentils
- 2 tbsp ghee or butter
- 1 onion, very finely chopped
- 5 garlic cloves, finely grated
- 2 thumbs ginger, finely grated
- 2 green chillies, slit
- 2 tbsp tomato purée
- 1 tbsp Kashmiri chilli powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- ½ tsp ground fenugreek
- 200g full-fat natural yoghurt
- ½ a lime
- Salt
- Water
- Coriander
-
Paratha
To serve:
Méthode
- Heat the ghee or butter in a heavy pot over a medium heat. Add the onion with a pinch of salt and cook slowly until deeply soft and lightly golden.
- Add the garlic, ginger and green chillies and cook for another minute until fragrant. Stir in the tomato purée and cook it out until it darkens slightly and the fat starts to separate.
- Lower the heat and add the chilli powder, cumin, coriander, and fenugreek. Stir continuously for a minute so the spices bloom without catching.
- Add the lentils and enough water to just loosen everything. Bring to a gentle simmer and cook for 10 minutes, stirring often. The lentils should soften further and start to break down into the sauce.
- Take the pot off the heat and stir the yoghurt in gradually so it doesn’t split. Put the pot back on a low heat and cook gently for another 5 minutes, stirring regularly, until thick, glossy and rich.
- Finish with garam masala and lime juice and adjust the salt. If it thickens too much, loosen with a splash of water.
- Serve hot with a sprinkling of coriander and a paratha or rice on the side.
