crème fraîche optional – leave out for a vegan option
cloves (crushed and finely chopped)
fennel seeds be generous
cumin seeds a generous pinch
mustard seeds plus extra for tempering *
turmeric powder or freshly grated*
black pepper freshly ground *
Fresh lemon wedges to serve
Some extra water or vegetable stock
1. Start by boiling the eggs – quail eggs boil in 1 or 2 minutes and the regular eggs boil in 4-8 minutes depending on whether you want them. I love them hard boiled for this recipe.
2. Meanwhile in a pan on medium fire, add the coconut oil (you can leave 1 tbsp for frying some onion if you want to do that later separately to add at the end). Add the seeds, garlic and onions, turmeric and the curry leaves. Sweat these for a good 2 min stirring occasionally. Add a drizzle of coconut milk or water to avoid frying.
3. Put the rinsed lentils and the coconut milk in season and simmer for about 20 min.
4. You might need to add some more water in between ( approx 100-150mto bring to the desired consistency. Add the creme fraîche now if you choose to use. Add a generous amount of freshly ground pepper.
5. Serve garnished with the quail eggs, some chili flakes some fresh herbs (coriander or parsley).
6. Additionally, if desired, do the tempering by frying one onion in 1 to 3 tbsp coconut or regular oil until caramelized or nice and crispy. Towards the end add 10-15 curry leaves and the extra 1/2 tsp mustard seeds. Sizzle these for 30 seconds. Sprinkle this over the lentils and serve as desired.
Well… You can go creamy with a dollop of plain yogurt or sour cream, spicy with a few red pepper flakes or sriracha, crunchy with pepitas (pumpkin seeds) or croutons, or fresh with a few sprigs of fresh cilantro
cover and heat to boiling on high. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender
This curry is made with simple ingredientsand all the more it takes very less time to cook. Add Turmeric Powder, Red Chilli Powder, Coriander Powder and Garam Masala to the above and fry for a while until the raw flavour goes
Like other members of the legume family, the protein-packed lentil has the ability to trap nitrogen from the environment, in the process adding nutrients to the soil which promote natural plant growth (contrast this with the meat industry, which is not only an incredibly inefficient way to create protein, but which causes soil erosion through overgrazing and is the single biggest net contributor to greenhouse gas emissions of all human activities)