This is a delicious east african stew similar to a dahl
brown onions, diced
|3||garlic cloves, crushed|
|1||thumb sized piece of ginger, grated|
|200g||red lentils, washed|
|400g||tinned chickpeas, washed and strained|
|400g||tinned kidney beans, washed and strained|
|2 tbsps||olive oil|
Spice mix :
|2 tsps||cayenne pepper|
|2 tsps||cumin seeds|
|2 tsps||coriander seeds|
|1 tsp||ground fenugreek|
|1 tsp||ground cinnamon|
|6||cardamon pods, burst|
|1/2 tsp||black pepper|
1. Begin with the spice mix. Heat a pan over a medium heat, once hot, dry fry the cumin and coriander seeds for 1 minute. Then, remove the seeds to a pestle and mortal with the contents of the cardamon pods, then crush.
2. Add the other spices, mix, then place to one side.
3. Next, add the olive oil to a large pan over a medium heat. Once hot, add the onions and a pinch of salt then cook for 10 minutes or until softened. Stir throughout.
4. Next, add the garlic and ginger. Cook for two minutes stirring throughout.
5. Reduce to a low heat and then add the spice mix. Mix in and cook for 5 minutes, stirring constantly.
6. Now, add your lentils and stock, raise to a simmer then put the lid on and reduce to a low heat. Cook for 45 minutes, stirring every couple of minutes.
7. Once the lentils have cooked, add the chickpeas and kidney beans, cook for 2 minutes then serve.
Cook slowly on a low heat to maintain the aromatic flavours. Serve with yoghurt and flat breads.