Title: Green Lentil Curry with Potatoes and Vegetables
Categories: Vegetarian, Indian, Beans, Chilies, Curry
Yield: 6 Servings
2 c Dried lentils; rinsed
2 tb Vegetable oil
1 md Onion; diced
12 Mushrooms; sliced
1 sm Zucchini; diced
2 Tomatoes; cored, diced
4 cl Garlic; minced
1 Jalapeno pepper; seeded
-and minced
1 tb Fresh ginger root; minced
1 tb Curry powder
1 ts Ground cumin
1 ts Ground coriander -OR-
1 ts Garam masala
1 ts Salt
1/2 ts Ground black pepper
2 c White potatoes;
-unpeeled, diced
2 Carrots; peeled, diced
8 Broccoli florets -OR-
8 Cauliflower florets
8 c Hot cooked rice
Place the lentils in plenty of water to cover and cook until
tender (see package for time; 30 to 45 minutes). Drain the lentils
in a slander, reserving 2 cups of the cooking liquid, and set
aside.
Heat the oil in a large saucepan over medium heat and add the
onion, mushrooms, and zucchini. Cook for about 7 minutes, until
the vegetables are tender, stirring occasionally. Add the
tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5
minutes more. Add the seasonings and cook 1 minute more.
Blend in the lentils, reserved cooking liquid, potatoes, and
carrots and cook over low heat for 35 to 40 minutes, stirring
occasionally. Add the broccoli and cook for another 5 to 10
minutes until broccoli is fork tender.
Remove from the heat and serve with basmati rice. A cucumber
raita or plain yogurt make a soothing accompaniment.
Green mung beans may be used for this dish as well as other kinds
of lentils.
