It was wet and humid yesterday. I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening.
I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about the places we visited, and the food we ate. It did the trick. Mr. S and I talked about Asia as I prepped dinner. Dahl was one of our favorite dishes we used to eat all the time and it’s the best use of lentils, in my humble opinion. Lentils look like a flat baby pea, are a nutritional powerhouse, and easy to cook. This dish is a cinch to make, season it to your own palate, and you can serve it as a main or as a side.
Serves 2
1 cup of lentils, rinsed
1 small red onion, sliced
fresh ginger, 1-inch peeled and chopped
1 tablespoon curry paste
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 fresh tomatoes, chopped
handful fresh coriander, chopped
plain yogurt
2 soft poached eggs
In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of water. Stir, bring to a boil then reduce heat to low. Cook 20 to 25 minutes until it becomes the consistency of a stew.
Next, grab a bowl and spoon in the cooked lentils. Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt. Top with a poached egg and more coriander. Dinner is served!
The Culinary Chase’s Note: I topped the dish with Crunch Dynasty – so delicious. I used red lentils but you can use any color. Enjoy!
- 1 cup of lentils, rinsed
- 1 small red onion, sliced
- fresh ginger, 1-inch peeled and chopped
- 1 tablespoon curry paste
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 fresh tomatoes, chopped
- handful fresh coriander, chopped
- plain yogurt
- 2 soft poached eggs
- In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of hot water. Stir, bring to a boil then reduce heat to low. Cook 20 to 25 minutes until it becomes the consistency of a stew.
- Next, grab a bowl and spoon in the cooked lentils. Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt. Top with a poached egg and more coriander. Dinner is served!
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