Indian Lentil Curry

Goodness me, I've really got to start writing down recipes for my entries! The reason is because, well, recipes ruin my appetite. I'd rather smell and taste my food to gauge what needs to go into the pot, rather than consulting a check list of ingredients! This way, you can just make stuff from what you've got, and not have to go into town to buy a list of ingredients to make an exquisite meal.

So here is what got put into this curry:

• oil
• cumin, coriander, mustard seeds
• cardamom pods, garam masala, ground cumin
• onions, garlic and ginger
• veggies (leftover chunks of veggies got put in, like eggplant, zucchini, etc)
• cooked lentils, and some left over tofu
• diced tomatoes and a splash of yogurt or something creamy (but sour is best)

When making curry - always carefully bring the oil in your pan to heat (not too hot, please don't let your oil smoke!) and then briefly sautee your seeds and spices (not herbs) for just a moment. Put in your chopped or pureed garlic, onion and ginger (to taste) and cook until aromatic, brown, or how you like it. Next, cook your veg until soft, add meat or beans, and cook in. Then this Korma-ish dish had diced tomatoes (or tomato paste) and a bit of yogurt put into it. The longer you let is simmer, the more delicious it becomes! Serve with rice (we made Indian rice to go with it, using turmeric and some other fun things, but won't blog about that right now).