Aloo Bangun
Potato Aubergine Curry
- medium
- 101.KViews:
Lentils
- 200g brown lentils
- Approx. 1L of water
Masala
- 2 tbsp butter/ghee/vegetable oil
- ½ onion, chopped
- 200g/½ tin of tomatoes
- 1 tsp ginger, finely chopped
- 1 tsp salt
- 1 chilli, finely chopped
- 1 tsp turmeric
- 1 tsp garam masala
- Handful of coriander, chopped
Method
- Place the lentils in the pressure cooker with about 700ml of cold water and one tsp salt.
- Put the lid on the pan and secure it as instructed. Bring to the boil and allow the cooker to whistle three times.
- Reduce heat and leave it to simmer for 10 minutes. Remove from the heat and leave to cool - DO NOT REMOVE THE LID.
- In a frying pan heat the butter and add the onions and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, chilli, turmeric and cook down so the tomatoes and onions melt, creating a thick masala paste. This will take about 10 minutes.
- Ensure the steam has been released from the pressure cooker and open the lid.
- Check the dhal is cooked by squeezing some lentils between your fingers. If they are still hard check the water level (add a little more if required) and re-place lid on the cooker and repeat as per step 2. Once the lentils are soft they are ready.
- Add the masala paste to the cooked dhal and cook together for a few minutes.
- Sprinkle in the garam masala and coriander to serve.
Served with
With a dollop of butter and a simple roti
Dorothy Spangenthal
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