1 400g tin of green lentils, do not drain
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1 green pepper, roughly chopped
1 red pepper, roughly chopped
2 small carrots, peeled and sliced
1 medium potato, roughly chopped
4 very large mushrooms, roughly chopped
3 medium tomatoes, chopped
100 ml of water plus another 300 ml of water
1 red chilli, finely chopped (optional)
2 tablespoons of mustard oil
2 teaspoon of panch poran
1 teaspoon of sea salt
1 teaspoon of black pepper
2 teaspoons of curry powder (hot or mild)
1 bunch of fresh coriander
Over a gentle heat, heat the mustard oil in a pan until smoking. Add the panch poran, stir for a few seconds until the seeds pop, then add the onion, garlic, peppers, carrots, mushrooms and potato.
Stir fry for 5 minutes until the vegetables take on some colour and the onion has started to soften.
Mix the curry powder with 100 ml of water and pour over the vegetables. Fry for another minute and then add the tomatoes and lentils (including the water from the can) and another 200 ml of water.
Add salt, pepper and chilli and bring to the boil. Cover and simmer on a low heat until the vegetables are tender. If the mixture looks to be drying out during cooking, just continue to add water until the vegetables are cooked.
When cooked, add the chopped coriander and serve.
This can be served with Roti breads for a snack or with rice as a main meal.
Serve with Roti for a snack or with rice for a main meal.
Freezes well, so be sure you make up a double batch.