Red Lentil Dhal with Pea Curry

A vegetarian curry with two kinds of peas. Combined with a buttery red lentil dhal.

Istarted my cooking today with peeling the waxy skin off all the chickpeas. Enough time to watch some YT Videos. All other main ingredients just needed a scale for the right amount. This is no One Pot dish. A bit of timing is good to get everything ready at the same time.

Recipe for 2:

Dhal: 3 whole garlic cloves, 90 g red lentils (washed), 1/4 tsp Cayenne pepper, 2 tbsp butter, 400 ml veg stock

Curry: 125 g chickpeas, 150 g defrosted peas, 70 g onion, 2 garlic cloves, 1 green chili, 1/2 tsp red chili flakes, 2 tbsp oil, salt, 1/2 tsp cumin seeds, 1/4 tsp coriander seeds, 1/4 tsp fenugreek seeds, 1/4 tsp brown mustard seeds, 1 tsp Madras curry

Basmati rice

Start the lentils first. No need to chop the garlic, just toss it in with the other ingredients in the heated stock. Cook until the curry is done.

Make the paste in a minichopper. Throw in green chili, red flakes, garlic, 1 tbsp oil and all the seasoning. Blend and set aside.

Chop the onion and in a pan with 1 tbsp oil start to soften it. After 3 min add the chickpeas and let them roast. Now in with the paste. It takes a bit to heat up and develop the full flavour. Don't burn it!

Add the stock and the defrosted peas. Cook for 5 min. Check the salt level.

With a slotted spoon get the Dhal out of the pot, discard the garlic. Serve all together with rice or Naan.