LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Slightly Sweet Bengal Gram Lentil Curry Recipe from Indian Food Made Easy by Anjum Anand
Ingredients
  • 250g bengal gram lentils, well washed
  • 2 bay leaves
  • 1.2 litres water
  • 1/2 teaspoon turmeric powder
  • 1 heaped teaspoon coriander powder
  • 1 teaspoon garam masala
  • salt, to taste
  • 2-3 teaspoons sugar
  • 2 tablespoons mustard oil, unsalted butter or ghee
  • 5 green cardamom pods
  • 1 teaspoon cumin seeds
  • 5 cloves
  • 5cm shard of cinnamon
  • 1/2 teaspoon brown mustard seeds
  • 1-2 dried red chillies
  • 3 tablespoons flaked or desiccated coconut
  • or 1/4 small fresh coconut, flesh cut into small dice
Steps
  1. INSTANT POT METHOD
  2. Place the lentils, bay leaves, water, turmeric, coriander and garam masala, salt and sugar to taste in the pot
  3. Use 2 cups of liquid for every cup of grain.
  4. Close the lid, seal and cook for 12 minutes
  5. To serve, heat the oil or butter in a small pan (if using mustard oil, heat until smoking then cool and reheat) and fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds and chillies for 30 seconds. Add the coconut and cook until it turns golden, then pour the mixture over the lentils. Stir in or leave to stir at the table. OR IF YOU"RE REALLY LAZY LIKE ME, throw in all the spices and coconut with the other ingredients at the beginning!
  6. STANDARD METHOD
  7. Place the lentils, bay leaves, water and turmeric in a pan, bring to a boil and then simmer, covered for around 50–60 minutes or until soft. Add extra water, if necessary.
  8. Stir in the coriander and garam masala, salt and sugar to taste. Cook until the lentils are completely soft and start to break up – I have an Indian wooden whisk that is ideal for this, but try anything that helps to break them up a little. You should be left with a thick lentily mass but with the actual lentils still discernible.
  9. To serve, heat the oil or butter in a small pan (if using mustard oil, heat until smoking then cool and reheat) and fry the cardamom pods, cumin, cloves, cinnamon, mustard seeds and chillies for 30 seconds. Add the coconut and cook until it turns golden, then pour the mixture over the lentils. Stir in or leave to stir at the table.
Notes
  • Now you can see why I love my Instant Pot...it so quick and easy