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Here’s a meat-free, super delicious Spicy Brown Lentil Curry made with KOO’s whole brown lentils.

Ingredients:
Cooking the lentils:
1 cup KOO’s whole brown lentils (aka masoor, biryani dhall)
1 liter water
1 teaspoon vegetable oil

Braising the curry:
½ chopped onion
2 slit green chillies
1 teaspoon cumin (jeera) seeds
½ teaspoon fennel (soomph) seeds
1 star anise
1 bay leaf
½ cinnamon stick
1 teaspoon garam masala
½ teaspoon cumin powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon cardamom (elachi) powder
½ teaspoon chilli flakes
1 ½ tablespoons chilli powder
½ teaspoon ginger & garlic paste
1 tomato, blended
1 sprig curry leaves
1 potato, peeled & cubed
Salt to taste
Boiling water as needed
Fresh coriander (dhania)


Method:
Rinse & remove any stones from the brown lentils & add to a pot on high heat. Cover with water & add a teaspoon of oil. Boil for 15 minutes or until soft. Thereafter, strain, rinse & set aside in a bowl.
To a pot on medium heat, add 2 tablespoons vegetable oil, the chopped onions, green chillies, cumin seeds, fennel seeds, star anise, bay leaf & cinnamon stick. Mix & sauté until the onions are translucent.
Add garam masala, cumin powder, coriander powder, turmeric powder, cardamom powder, chilli flakes, chilli powder & ginger & garlic paste.
Mix well & add in the blended tomato & a sprig of curry leaves.
Mix & then add in the cubed potatoes, salt to taste & some boiling water. Cover & cook until the potatoes are soft. (Add more water as needed).
Once the potatoes are soft, give it a quick stir & add in the cooked lentils. Add a little fresh coriander & some boiling water.
Mix well & cook for 5 minutes to infuse flavours.
Plate & serve with fluffy rice & garnish with freshly chopped coriander.
Enjoy!

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