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This is a very simple curry you can make quickly for lunch or dinner.
 
Preparation time + cooking times; 20 minutes.
 
200 g rinsed, drained, watercress leaves with young stems
150 g red lentil (dhal)
75 g onion, finely chopped
3/4 tsp level pink himalayan salt or your choice of salt
   1 tsp level turmeric powder
   1 tsp level freshly ground coriander
1/2 tsp level freshly ground cumin 
1/4 to 1/2 tsp level chilli powder
1/4 tsp level roasted fenugreek (optional) 
1 sprig curry leaf (optional)
1 to 2 green chillies (optional) 
400 ml coconut milk or 250 ml coconut cream + 150 ml water
 
Peel and place onion and green chilli into TM bowl. Chop for 2 seconds, speed 5. Use spatula and scrub down the side of the TM bowl.
 
Rinse the dhal 2-3 times rub and squeeze dhal with your fingers. Place the rinsed dhal and all above ingredients except the watercress into the TM bowl, cook for 8 minutes / varoma / speed soft / reverse.
 
Meanwhile, roughly chop the washed and drained watercress. Add chopped watercress and mix with a spatula and bring back to cook for 5 minutes / 100°c / speed soft / reverse.

Serve with steamed (cooked) rice, roti, plain bread, puri, chapatti and naan. 
 
Hints & Tips;
Rinse throughly watercress, removing old leaves and thick stems. Then soaked in salt water for at least 30 minutes to get  rid of any parasite eggs and worms that thrive in aquatic conditions. Rinse again with clean water and drain.
 
 
  

 

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