|
Chop the Vegetables into evenly cubed bite sized pieces.
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.
Bring another pot to the boil with a little salt and then
boil the vegetables for 5 minutes. 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. Add the Curry
Massalla Gravy and simmer for a
further 10 minutes. Add the Lentils, Mango Chutney and
Pineapple Juice and stir, then add the Vegetables and simmer for a further 5-10 minutes
until the vegetables are cooked stirring occasionally. If
needed add some water to stop the curry getting to think and dry. Now
crush in the Garlic clove. 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. |
