Fried Lentil Cake Curry Food

LENTIL CURRY

Steps:

• PREP: Measure the lentils and pick over to remove debris or shriveled lentils, and then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15-20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and the ginger.
• SAUTE: Add the 3 tablespoons butter or oil to a large pot. Heat to medium and once the butter is melted or oil is shimmering, add in the 1 cup onion, 1 tablespoon garlic, and 1 and 1/2 tablespoon ginger. Cook and stir for 3-4 minutes. Add in the 1 cup diced carrot. Cook, stirring occasionally for another 6-8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down the heat. While everything is cooking, measure out the spices.
• SPICES AND TOMATOES: Add the 2 tablespoons red curry paste, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoon garam masala, 1 and 1/2 teaspoon paprika, 1 and 1/2 teaspoon ground coriander, 1 teaspoon cumin, and 3/4 teaspoon turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add in the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in 1 teaspoon sugar.
• LENTILS AND LIQUIDS: Thoroughly drain the lentils. Add to the pot along with the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.
• FINISHING: Add in the 1/3 cup finely chopped cilantro and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (Note 2) and enjoy hot.

FRIED LENTIL CAKE CURRY

Steps:

• TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water.
• Mix the drained dal with remaining lentil cake ingredients and whiz them in a blender until you have a smooth creamy paste (add a little extra water to achieve this consistency if necessary).
• Heat just over half of the oil (from the curry sauce list of ingredients) in a large frying pan (or karai); fry the lentil mixture over a medium heat until it leaves the side of the pan and a ball forms (sounds strange, but you'll know it when you see it).
• Spread the lentil mix onto a greased plate, to a depth of ½ inch; leave this to cool and set.
• When set, cut the dal into 1 inch squares; then heat the rest of the oil in a frying pan over a medium high heat and fry the dal squares a few at a time, until golden brown; set aside.
• CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside.
• Lower the heat to medium and in the same pan add the cumin seeds and bay leaves, let them sizzle for a few seconds; add the turmeric, chilli, coriander, salt and tomatoes and fry for two minutes; add water and bring to the boil.
• Add the potatoes, cover and cook for 10 minutes then add the fried dal squares; cover again and cook until the potatoes are tender (approximately 5-10 minutes).
• Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot.