Tuesday, 19 June 2007

Carrot, Lentil & Coriander Dip

2 tablespoons of oil
1 chopped onion
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
10 fresh curry leaves (optional)
3 teaspoons curry powder
1 cup red lentils (soaked & drained)
1 tablespoon of shredded coconut
4 large carrots finely chopped
1 1/2 cups of water
1/2 teaspoon salt
ground black pepper to taste
2 tablespoons chopped coriander
Heat the oil, add seeds & heat until they pop (1 or 2 minutes).Add curry leaves & curry powder, cook for 1 minute.Add remaining ingredients except coriander.Simmer gently until carrots and lentils are soft.Mash or puree to a thick paste, Stir in coriander.Serve with pita bread.

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