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| Spicy lentils in center. Top: Aloo Methi Bottom: Spicy veggies |
Ingredients:
- 1 cup or 1 can brown lentils (use can for FODMAPs, soak and boil if using dry).
- 1 medium tomato, diced
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 1/2 teaspoons coriander powder
- 1-2 cm fresh ginger, grated
- 2 red chilis chopped, chili fllakes or powder to taste
- 1/2 tsp cumin powder
- 1/2 tsp sugar (any kind, optional)
- Water - as needed
- Fresh coriander to garnish
* Tip: To increase quantity double lentils then increase spices only minimally to taste.
Instructions:
Add cumin seeds to saucepan and heat on high until seeds release aroma.
Add tomato, water, turmeric, coriander powder, ginger, chilies, lentils sugar and bring to boil. Turn heat down and simmer for around 20-30 mins.
Add cumin powder then simmer for around 10-15 mins or until the spices lose their raw aroma.
Serve with rice or roti or eat as is, garnish with coriander. Goes well with the spicy veggies and aloo methi as pictured.
