Lentil Curry

Ingredients

• 1 1/2 cups Red Lentils
• 2 finely sliced Onions
• 2 cloves, crushed Garlic
• 1 teaspoon Red mustard seeds
• 3 tablespoons EGGPLANT KASAUNDI
• 2 tablespoons Oil

Directions

Wash lentils thoroughly until water runs clear and boil until just done. Keep aside. In a deep pan, heat oil and when hot throw in mustard seeds. After mustard seeds “spurt” and release their flavour, add garlic and onions and cook on medium heat until brown.

Add Goan Cuisine Relish and red lentils and stir thoroughly on low, heating the curry through gently. (You can add 3-4 hard boiled eggs cut in half at this stage for Dhal and Egg Curry or 1 cup of drained chopped spinach for Dhal and Spinach Curry). Heat through and taste for salt.

Optional:
Add fresh de-seeded chopped green chilli if you like it hot. Garnish with chopped coriander leaves. This Dhal can be served with steamed rice or chapatis and a strong bold pickle like Green Chilli Jam or the milder but warm Mango Chutney. A handful of dried prawns fried with garlic is also an excellent accompaniment to the Dhal and rice.