Subj : Lentil Keema To : All From : Ben Collver Date : Sat Nov 22 2025 06:49:48 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Lentil Keema Categories: Indian, Vegetarian Yield: 4 Servings 120 g Dried brown or green lentils 1 lg Onion 8 cl Garlic; up to 10 20 g Fresh ginger Fresh mint & cilantro; - a handful 1/2 ts Chilli flakes -OR- 1/4 ts Chilli powder 2 tb Light cooking oil 1 pn Salt; up to 2 1 tb Cumin; seeds or ground 1 tb Ground coriander 1 tb Ground turmeric 100 g Natural yoghurt 1 tb Flour (optional) 100 g Frozen peas Place your lentils in a large saucepan and cover with cold, unsalted water. Bring to the boil, then reduce to a simmer. Cover and simmer for 20 minutes. You can soak them first to reduce the cooking time if you have time. Meanwhile, peel and finely slice your onion. Place half in a blender or food processor, and set half to one side to use in a moment. Peel the garlic and add to the blender, then roughly chop your ginger and add that too. Add most of the mint and coriander, including the soft stalks and discarding any tough mint stalks. Set aside the remainder. Add the chilli, and 1 tb each of oil and water, then blend to a smooth paste. Heat 1 tb oil in a large non-stick pan and add the reserved finely sliced onion and a pinch or two of salt. Fry on a medium heat for 2 to 3 minutes to start to soften, then add the cumin, coriander and turmeric. Stir for a minute to coat the onion in the spices, then pour over the paste from the blender and stir in slowly and gently. Turn the heat down very low, and let it cook gently. Measure the yoghurt into a bowl, and add 1 tb hot paste mixture. Stir in well, then repeat. Repeat this step until your yoghurt has doubled in volume and is warm to the touch, then tip the whole lot back into the saucepan and stir through. This brings the yoghurt gently to temperature, which should stop it splitting and separating, but if it does separate a little, simply add a tablespoon of flour and beat it briskly to bring it back together again, then thin with a little water and beat some more until it is well combined. When your lentils are soft, thoroughly drain and rinse them, and add to the sauce. Mix well and cook for a further 10 minutes. Add the frozen peas a minute or two before serving, and garnish with the reserved fresh coriander and mint. To Keep: Store in an airtight container, jar or food storage bag in the refrigerator for up to 3 days, or freezer for up to 3 months. Defrost thoroughly and reheat to piping hot to serve. Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .