Indian lentil curry

Name: Indian lentil curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Mint; 300 g Cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2-1 Chilli pepper (e.g. green); 400 g red lentils; 3 Cloves; 3 Cardamom Capsules; 1 TEASPOON ground cumin and 1/2 tsp cinnamon (alternatively 2 tsp curry); 150 g dried apricots; 1 medium onion; 3 Garlic cloves; 2 TABLESPOONS Oil; 1-2 TEASPOONS Vegetable broth

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Mint
300 g Cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2-1 Chilli pepper (e.g. green)
400 g red lentils
3 Cloves
3 Cardamom Capsules
1 TEASPOON ground cumin and 1/2 tsp cinnamon (alternatively 2 tsp curry)
150 g dried apricots
1 medium onion
3 Garlic cloves
2 TABLESPOONS Oil
1-2 TEASPOONS Vegetable broth

Directions

1
Wash and pluck the mint and chop finely. Mix with yoghurt. Season to taste with salt and pepper
2
Wash the chilli, carve lengthwise, remove seeds and cut into rings. Rinse the lentils. Crush cloves and the seeds from the cardamom capsules in a mortar. Mix with cumin and cinnamon. Wash apricots, drain and cut into fine strips. Peel and chop onion and garlic
3
Fry the onion, garlic, chilli and apricots in hot oil. The seasoning mixture under stirring briefly with sweat on. Deglaze with about 1 l water, bring to the boil. Stir in the stock and lentils, simmer everything for 15-20 minutes, stirring more often. Season to taste lentil curry. Pass yoghurt extra. Served with: thin oriental flat breads
4
Drink: cold beer