Monday, 17 September 2007

Carrot, Lentil & Coriander Dip

2 tablespoons of oil
1 chopped onion
2 cloves garlic
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 1/2 cups of water (about)
2 tablespoon of shredded coconut
4 large carrots cooked and mashed
1/2 teaspoon salt
2 tablespoons chopped coriander
Heat the oil, add onions and cook until soft.
Add seeds & heat until they pop (1 or 2 minutes).
Add curry leaves & curry powder, cook for 1 minute.
Add lentils, water and coconut.
Simmer gently until lentils are soft.
Remove curry leaves.
Stir in carrots and cook for a few minutes to develop the flavours.
Mash or puree to a thick paste.
Stir in coriander.
Serve with pita bread.


Kate said...

I am off to the kitchen right now to make this. Too hot for me in the sun now.

Kate said...

Delicious, Maggie, and enough to last us for quite a while.