Vegetable and Lentil Curry with Whole Spcies

Ingredients & Method:

2 large onions, chopped
In a heavy based pan (preferably enameled cast iron), brown onion slightly in 2 tblsp oil over low heat

4 tsp cummin seeds
3 tsp black mustard seeds

1/2 tsp fenugreek seeds
24 fresh curry leaves
Add whole spices to the pan, turn up heat a little and fry until the spices are fragrant and start to pop

3 cloves garlic, chopped
2-4 cm ginger, chopped
Turn down heat, add garlic and ginger to the pan and heat through

2 tsp ground tumeric
3-4 dried chillies, seeds removed then chopped
Stir tumeric and chillies though the onion and spices mix


2 cups red lentils (or use 1 1/2 cups red and 1/2 cup French lentils)
6 fresh tomatoes, each chopped into 8 pieces
Large wedge of Jap pumpkin, chopped into large pieces
Add lentils and vegetables to the pan and stir though, add enough water to cover the lentils then put the lid on the pan and cook over low heat. Stir occasionally and cook until the lentils are soft and the vegetables are tender.

Fresh baby spinach or rocket, roughly chopped
1/2 a bunch of fresh coriander, chopped
Stir the spinach or rocket though just before serving then scatter the fresh coriander on top

This is a great accompaniment to dry beef curry 

Dahl (Vegetarian Lentil Curry)

This recipie is pretty much a once a week meal, served simply with natural yoghurt, mango chutney and rice. It is also good with homemade indian bread (rotli), i will put up a link once i post the recipe. It is easy to make a large batch and have plenty of leftovers, the recipie is fine to double the quantities.

I am always varying the recipe, the original is simply the cooked lentils but i have adapted the recipe to add chopped pumpkin, fresh or tinned tomatoes and baby spinach. I also have tried it with zucchini or eggplant which is also delicious.

The original recipe is from Charmaine Solomon's The Complete Asian Cookbook and the addition of vegtables is my variation.