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Ingredients

Add lentils . . . .

Dal

Lentils

2 tablespoons vegetable oil
1 medium onion, diced
2 teaspoons garlic, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon dried thyme
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 lb (250 gr)  black lentils or puy lentils
3 - 4 cups of hot water
salt and pepper

Heat oil in medium sized pot on medium heat.
Add onions, garlic and ginger and sauté until onion turns soft and translucent.

Add thyme, garam masala and cumin and cook for a couple of minutes.

Add 3 cups of hot water and bring to boil. Cover and turn down heat to medium and simmer for about 30-45 minutes.  Keep watching the lentils to make sure water doesn’t evaporated. Add the extra water if necessary

Once lentils are soft (test by using the back of a spoon and squeezing a lentil against the side of the pot) and creamy (i.e. most of the water has evaporated and the mixture is thick and not soupy). Adjust salt and pepper. Place in serving bowl and serve hot.

. . . . and stir thoroughly until evenly coated with the onion mixture.

Back to
MAURITIAN CURRY
LUNCH

Always use black lentils for this recipe; also know as French puy lentils.  
These are smaller than their brown or green varieties.