You boil lentils, then blend them until smooth to make this pungent puree; curry-scented spices--like cumin, garlic and cayenne--finish the dish.
INGREDIENTS (for 1 servings):
- 1 cup red lentils
- 1 onion, chopped
- 2 1/2 cups water
- 2 teaspoons curry powder
- 3/4 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 2 cloves crushed garlic
- 1 teaspoon cumin seeds
PREPARATION:
In a medium saucepan combine the lentils, onion and water. Cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until lentils are soft. Pass lentils through a food mill or blend them in a blender.
Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant. Add cayenne, oil and garlic. Saute for 1 minute.
Stir spice mixture into lentils and serve.