Monday, September 5, 2011

Curried Lentils & "Naan"

I absolutely adore Indian food and honestly don't even attempt to cook it often enough. Tye and went to our favorite Indian restaurant "Bombay" on West End Ave over the weekend. It is always delicious there, but this night was so completely spot on. We could not stop talking about how delicious it was and so I decided to attempt an Indian dish of Curried lentils with brown rice tortillas as my "naan".
It did not disappoint!
I hope you will enjoy it as much as I did, this one's a keeper!!
If you have not yet been to Bombay, get there... it is amazing and the staff is wonderful!

1 cup red lentils
2 cups vegetable stock
1/2 teaspoon ground turmeric
1 3/4 oz. ghee
1 onion chopped
2 cloves garlic, finely chopped
1 large chili, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup canned crushed tomatoes
1/2 cup coconut milk
1 brown rice tortilla
1 clove garlic, finely chopped

rinse lentils and drain well
place lentils, turmeric and stock in a large heavy based pan
bring to a boil, reduce heat and simmer, covered for 10 minutes, or until just tender
stir occasionally to make sure the mixture is not sticking
meanwhile, heat the ghee in a small frying pan with onion
cook until soft and golden and add garlic, chili, coriander and cumin
cook, stirring, for 2-3 minutes until fragrant
stir the onion mixture to the lentils and add the tomato
simmer over very low heat for 5 minutes, stirring frequently
season to taste and add the coconut milk
stir until heated through

For the "naan"
spread ghee or butter all over the brown rice tortilla
add the finely chopped garlic
place in a toaster over or regular over and toast or broil until desired crispyness


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