Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it’s a thick, soupy consistency.
Step 2
While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
Step 3
Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.
Your folders
greatcurryrecipes.net
4.5
(50)
30 minutes
Your folders
redonline.co.uk
50 minutes
Your folders
sandhyahariharan.co.uk
4.6
(57)
25 minutes
Your folders
bbc.co.uk
4.6
(97)
2 hours
Your folders
schoolnightvegan.com
4.9
(16)
Your folders
veganuary.com
35 minutes
Your folders
tastemade.com
1 hours
Your folders
nzherald.co.nz
55 minutes
Your folders
zenaskitchen.com
5.0
(16)
Your folders
bbcgoodfood.com
1 hours, 30 minutes
Your folders
bbcgoodfood.com
45 minutes
Your folders
cookpad.com
Your folders
gourmettraveller.com.au
Your folders
jamieoliver.com
Your folders
taste.com.au
4.6
(110)
20 minutes
Your folders
bbcgoodfood.com
3 hours, 15 minutes
Your folders
gourmettraveller.com.au
1 hours, 20 minutes
Your folders
bbc.co.uk
4.6
(9)
30 minutes
Your folders
taste.com.au
4.3
(3)
65 minutes