Cumin seeds, ground cumin and coriander, garlic and ginger powder, Kashmiri chilli, turmeric[30g].
Quick & Easy:
Sprinkle the powdered spice into soups at blending stage and in stews before they go in to the oven or slow cooker. 1 tsp per 250g.
2 tbls of oil, add cumin seeds until they sizzle, then add onions until soft, add chopped tomatoes, 1.5 tsp of the spice mix and let this simmer for 10 mins. Lastly add the cooked dahl/lentils, salt to taste. At this stage add more spice if you want to and simmer for another 15 mins on a gently heat.
Hints & Tips:
1. Pre-soak and cook lentils according to the instructions on the packet, before you start to cook with the spices. You can also cook the lentils in a pressure cooker if you have one, in no time at all.
2. Add a squeeze of fresh lemon juice 5 mins before the end of cooking and garnish with fresh coriander and a spoonful of plain yogurt.
3. This can be used with a variety of lentils/pulses and beans. E.G. Yellow split, Red lentils, Black lentils, Moong lentils, Black eyed peas, butter beans, haricot beans.