|250 g||lentils — brown, rinsed|
|3||garlic — cloves, crushed|
|1||chilli, chopped salt|
|10 g||breyani spice mix|
|2||onion — chopped|
|15 ml||curry powder|
|5 ml||garam masala|
|5 ml||coriander — ground|
|15 ml||garlic and ginger paste|
|1||canned chopped tomatoes|
|2||carrots — peeled and diced|
|375 ml||cabbage — shredded|
|125 g||green beans — cut into pieces|
|250 g||cauliflower and broccoli mixture, broken into florets|
|125 g||baby corn — cut into pieces|
|6-8||baby brinjals, quartered salt and freshly ground black pepper|
|10 ml||cumin — seeds|
|10 ml||mustard seeds fresh coriander|
1. Lentils Mix the lentils, garlic, turmeric and chilli in a saucepan, cover with water and simmer over medium heat until the lentils are cooked and soft. Add more water if necessary. Season with salt towards the end of the cooking time.
2. Curry Heat the oil and fry the breyani spice mixture until fragrant. Add the onions and fry until golden. Add the curry powder, garam masala, coriander, ginger and garlic, and tomatoes and simmer until nearly all the moisture has evaporated. Add the vegetables and simmer for about 15minutes or until the vegetables are done but not mushy.
3. Add the lentil mixture and season with salt and pepper.
4. To finish Heat the butter in a small saucepan and fry the cumin and mustard seeds until fragrant. Add to the curry and serve with rice. Garnish with coriander.
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