Lentil curry with coconut and pickled lime на русском
This delicious curry fills your house with wonderful exotic aromas, and your body with vitamins and minerals. Rich in fibre and highly nutritious coconuts give you C, E, B1, B3, B5, and B6, as well as iron, calcium, magnesium and phosphorous. Lentils lower cholesterol, protect your heart and stabilise blood sugar. Turmeric is the most powerful natural anti-inflammatory identified today. Ginger is a strong antioxidant with protective effects. It is inexpensive and suitable for vegetarians.
150 g green lentils
250 ml can coconut milk
1 rounded teaspoon lime pickle
juice and grated zest of 1 lime
1 large onion
1-2 small red chilli
2-3 fat garlic cloves
3 cm piece root ginger
several cardamom pods
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 dessertspoon coriander seeds
2 tablespoons groundnut or other flavourless oil
1 rounded teaspoon turmeric powder
1 teaspoon fenugreek powder
200 g cooked basmati rice
a little extra lime pickle
Cut the onion in half and then into thin slices. Deseed and finely chop the chilli, peel and chop the garlic, then measure out the lime pickle and chop it quite small too. Peal and grate (or chop finely) the ginger - you need a good heaped teaspoonful. Place the whole spices (cardamom, cumin, fennel and coriander) into the hot frying pan and dry roast them on medium heat for 2-3 minutes. Shake the pan from time to time to toss them around a bit and, as soon as they start to jump, remove them from the heat and tip straight into a mortar. Crush the roasted spices finely with a pestle.
Place the pan back over the heat, turn it up high and add the oil. As soon as it is really hot, add the onions and, keeping the heat high, let them sizzle and brown and become quite dark at the edges, which will take about 4 minutes. After that, turn the heat back down to medium and add the chilli, ginger, garlic and lime pickle, along with the turmeric, fenugreek, and the crushed spices. Stir everything together and add the lentils, the coconut milk, 250 ml of water and the grated lime zest. As soon as the curry reaches simmering point, turn the heat down. Put the lid on and let it simmer as gently as possible for 45 minutes, stirring it now and then. When the curry is ready add the salt and the lime juice. Serve it with rice, some more lime pickle and hard-boiled eggs if desired.