Some Sundays are just gentle, sepia postscripts to late, HD Saturday nights. Cups of tea & bacon sandwiches are all that’s required.
But there’s always that sliver of time when you rally, and before you fade again, when there’s the possibility of making something happen.Could I recommend that something be a tomato and lentil curry. Adapted from a recipe from Anjum Anand this is a comforting, soothing and uplifting dish to bring brightness and lightness to the dimmest of dips, which will surely follow the up.
To get the lentil bit going you will need:
- 200g of split pigeon pea lentils ( tavar dal) well washed
- 1/2 teaspoon of tumeric
Put the lentils in a large pan with 1/2 litre of water and bring to the boil. Skim off the white frothy foam. Add the tumeric. Reduce the heat and simmer until the lentils are soft. About 2o minutes.
For the tomatoey bit you will need:
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of sesame seeds
- 1 clove ( put you nose deep in the bag and catch an early scent of Christmas)
- 1 dried red chilli
- 1 onion finely sliced
- 3/4 teaspoon of ground coriander
- 1/2 teaspoon of tamarind paste
- 2 tomatoes, each cut into 6 wedges
- handful of green beans
Heat the oil in a small saucepan. Add the mustard, cumin and sesame seeds, clove and dried chilli. The mustard seeds will gently pop. When they’ve finished their performance, add the onions. Cook for about 8 minutes until the onions are soft and starting to colour. ( I had to keep stirring to stop it sticking .) Add the tomato wedges, ground coriander and salt. Stir-fry for 4 minutes.
Meanwhile I microwaved the green beans for 3 minutes.
Then put the vegetable part including the green beans into the large pot with the cooked and softened lentils, add the tamarind paste and cook for a few more minutes.
Eat & feel altogether human for a bit.
(and a PS to L&B – I told you it’d be my turn this week; it’s always that last glass of red wot does it!)
