- 2 Tablespoons Madras Curry Powder, (Sun Brand)
- 1 teaspoon Cinnamon
- 1/4 teaspoons Cardamom Powder
- 18 teaspoons Clove Powder
- 18 teaspoons Cayenne Powder, (opt.)
- 2 Tablespoons Ghee, (or Other Oil) Or Grapeseed Oil
- 2 whole Medium Onions, Chopped,
- 1 whole Bay Leaf
- 4 cloves Garlic, Finely Minced,
- 2 whole Roma Tomatoes, Chopped,
- 1 cup Lentils, Sorted And Rinsed
- 1 whole Large Carrot, Chopped,
- 3 cups Broth, (I Use Chicken BrothI Know, Not Vegetarian!)
- Salt To Taste
- 2 Tablespoons Cilantro, Chopped (optional)
DirectionsMix spices together and set aside.
Heat ghee or oil in a 3 or 4-qt sauce pan on medium-high to high heat.
Add bay leaf and onions and saute, stirring continuously, until onions are transparent and a bit browned.
Add garlic and saute for 1 minute.
Add mixed spices and stir for about 30 seconds.
Spices will tend to stick to the bottom of the pan.
Add chopped tomatoes and stir until juices un-stick spices from the bottom of the pan.
Add lentils, carrots and broth and bring to a boil.
If your broth is salty enough, you wont need salt.
Let boil for 2 minutes, then turn down heat, cover and simmer for 45 minutes to 1 hour (until lentils are soft), stirring occasionally.
Season to taste with salt if necessary.
When done, you can add chopped cilantro if you wish.
Serve over rice (Basmati works very well) with a side dish of plain yogurt that is mixed with chopped cucumbers, cilantro and cumin.