Beet Curry
2 cups yellow lentils
8 cups water
nonstick spray
2 tablespoons black mustard seeds
1 large onion, cut into large dice
5 large cloves garlic, pressed
1 tablespoon turmeric
4 large beets, cut into large dice
2 tablespoons cumin
1 tablespoon coriander
5-10 dried red chilies, crushed
salt, to taste
1. Bring water and lentils to a boil and then reduce to a simmer, stirring occasionally. .
2. Spray a frying pan lightly with oil spray. Pop mustard seeds over medium-high heat. Add garlic and onions, saute for a minute or so, then add beats and reduce heat to medium-low.
3. Cook, stirring occasionally, for about 10 minutes. Add contents of the frying pan to the lentil pot. Also add cumin, coriander, and dried red chilies, and salt to taste.
4. Simmer until the lentils start to disintegrate. Serve with basmati rice. '
SO HOW'D IT GO?
skonzen:
I think it's best to prep the veggies before boilig the lentils. That way you can focus entirely on the lentils, then on the vegs. I'd boil the lentils til they're half-done, remove them from the heat and let them sit in the hot water while cooking the beets.
To make sure the beets get cooked properly I'd keep them in the frying pan until they're soft half way through, and then add them to the lentil pot.
Beets are kind of tricky, you never know for sure for how long to cook them. useually I pick one up occasionally, and cut a piece to taste. I like beets sort of chewy, so I wouldn't keep them in there for too long.
I've made similar dishes before, and finding the perfect cooking time to make beets and lentils perfect is almost a mission impossible. Either the lentils are too soft/beets too hard or lentils too hard/beets too soft. But nothing's perfect, right?