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Boil some water and add the lentils, then simmer for 30 to
40 minutes until the lentils are soft and mushy and then drain the
lentils. Make a paste of the Curry
Powder, Chilli Powder using the Lemon Juice. Fry
the Onion and one Cayenne Chilli in the Vegetable Oil on a medium heat
until a golden brown. Add the Curry
Powder and Chilli paste and stir in and fry for 1 minute. Chop
the Potatoes into bite sized pieces and deep fry on a low heat for 30
minutes or alternatively boil the potatoes for 10 minutes. The deep fried
potatoes are less likely to break up in the finished dish. Add
Potato pieces and the Curry
Massalla Gravy and simmer for a
further 10 minutes. Add the Lentils, Mango Chutney and
Pineapple Juice and simmer for a further 1-2 minutes stirring constantly. If
needed add some water to stop the curry getting to think and dry. Add
the finely chopped Coriander Leaves and one Cayenne Chilli, cook for a
further minute then add HALF the Lemon juice, stir in and taste. Add the
rest of the Lemon juice if needed. Serve with whole
Coriander Leaves sprinkled over the top. |
