About this recipe: Freshly ground spices make this dhansak-style curry fabulously fragrant, while green lentils give texture and substance. Serve with chapattis and yogurt, and saffron rice sprinkled with chopped, toasted cashews.
If it's more convenient, you can cook the curry in the oven. In step 3, after bringing to the boil, cover the casserole and place it in a preheated 180°C (350°F, gas mark 4) oven. Cook for 1 1/4 hours. Add the lentils and tomatoes and cook for a further 20 minutes or until tender. * Ethnic grocers and health food shops sell a wide range of lentils. Any of them can be used, but check first whether they are best soaked before cooking, because you may need to plan ahead. Red split lentils (masoor dhal) and split peas are a good choice because they do not need soaking. * If you've no fresh tomatoes, use 1 can chopped tomatoes, about 225 g, with the juice.
Lentils are an excellent source of dietary fibre and a good source of iron, as well as a useful source of vitamins B1 and B6. In addition, an average portion normally provides almost 100% of the adult RNI for selenium (this can vary according to the soil in which the plant is grown).
B1, B6, B12, E, niacin, iron, selenium, zinc * B2, potassium * A, calcium
yum. We all enjoyed and the kids loved it. While I have no issue giving lentils to the kids, it did help that they assumed at first it was mince! Once they discovered they had already professed their love for the dish so it was too late to complain about being given lentils! I used a tin of plum tomatoes, and next time will use two. I added frozen peas towards the end up up the '5 a day' value, and that worked well. Next time I will ensure the chilli I use is a decent one, not a bland tesco one, and remove the kids portions before prolong ours up with more chili, coriander and cumin. Many thanks, will def return! - 23 Jan 2011