Gordon Ramsay’s Rajasthani red lentil curry
Ingredients
- 225g split pigeon pea lentils (tuvar dal) or red split lentils, washed
- 2 cloves
- ½ cinnamon stick
- 4 black peppercorns
- 1 litre water
- 2.5cm ginger, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 3 tbsp ghee or melted unsalted butter
- 2 onions, peeled and finely chopped
- 3 tomatoes, skinned and finely chopped
- 2 tsp garam masala
- 2 tsp hot chilli powder, to taste
- 1 tsp ground turmeric
- ½ tsp sea salt, or to taste
- 2 tbsp double cream
- 3 green chillies, slit in half lengthways
Method
1. Place the lentils in a saucepan with the cloves, cinnamon, peppercorns and water. Bring to the boil and skim off any scum and froth that rises to the surface of the liquid. Reduce the heat, partially cover the pan and simmer for 25-30 minutes until the lentils are soft and have broken down.
2. Put the ginger and garlic into a small food processor. Add a tablespoon of water and blitz to a paste. Heat the ghee or butter in a pan, add the onions and fry for 6-8 minutes, stirring occasionally, until lightly browned. Add the garlic and ginger paste, tomatoes, garam masala, chilli powder and turmeric to the pan.
3. After 2-3 minutes, tip the cooked lentils into the pan, season well with salt and leave to simmer for 8-10 minutes until thick. Stir through the cream and green chillies; then you are ready to serve.
