Lentil, Pumpkin and Egg Curry
1 cup whole lentils.
Boil up in a large saucepan with 4 cups vegetable stock for 50 to 55 mins or until lentils are soft.
Stir occasionally. When soft drain and set aside.
Boil up 3 eggs in water for 10 mins.
Cool off in cold water, remove shells.
Cut in half lengthways. Set aside.
Cube 2 cups raw pumpkin, add to a saucepan with a pinch of salt cover with a little water and gently simmer for 6 mins.
Drain pumpkin and return to saucepan and saute with 1 tbsp butter, 1 tbsp honey and a sprinkle of cinnamon for 5 mins or until caramelised. Set aside.
In a large saucepan place 2 tbsp ghee/butter and add 4 whole cloves, 1 tsp cumin seeds, 1 tsp black mustard seeds and fry for 2 mins. They should pop.
Add 3 chopped spring onions, 2 red chillies deseeded and sliced, 2 cloves minced garlic, 1 tbsp grated ginger and fry for 2 mins.
Add 2 tbsp curry Masala and fry further 1 min.
Add 2 tbsp tomato paste, juice of half lemon and 1 cup boiling water.
Stir until the mixture starts to thicken, add a pinch of sugar and simmer gently for 5 mins.
Add drained lentils, cover and simmer for 10 mins.
Adjust for additional salt if you need. Add more boiling water if curry is to thick after adding the lentils.
When ready to serve add hard-boiled eggs and honeyed pumpkin.
Served with basmati rice and Naan bread. Serves 3.
Modified recipe from Jenni Fleetwood
Prepared, tried and tested by: Gail Haselsteiner
Naan Bread
In a small bowl add 1 tsp instant yeast,
1 tsp sugar and
1/4 cup lukewarm water.
Let it stand for 7 mins until it starts to froth.
In another bowl add 1 cup flour,
1/4 cup plain yoghurt,
1½ tbsp vegetable oil, 1/4 tsp salt.
Bring the dough together with your hands then add yeast liquid while kneading.
Add a further ½ cup flour and knead dough for 2 to 3 mins.
Oil your bowl lightly with oil so dough doesnt dry out.
Cover dough in bowl & let rise for 1 hour.
Knock back dough and knead a further min.
Divide dough into 4 portions rolling into balls with your hands.
Spread a little oil on counter and roll dough in an oblong shape about 1/4 ” thick.
With your hands spread a little water on the dough.
Heat a non stick pan with a drop of oil and place the wet side of the dough face down in the pan cook until it starts to brown and speckle, then flip over and cook the other side.
Remove from pan and place in a clean tea towel while you fry the other naans.
Pop in micro for 30 seconds to warm before serving.
Credit: Banglar Rannaghor
Prepared, tried and tested by: Gail Haselsteiner
