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Spicy Bengal Gram Curry

A low fat, cheap and wholesome vegetarian curry. Great for both your taste buds and waist-line.


250ml lentils
1 litre boiling water
1-2 tbsp ghee
1 onion, chopped
* 1 tbsp ground coriander
* 1 tsp ground cumin
* b2 bay leaves
* 1/4 tsp turmeric
* 1 tsp dried crushed chillies
* 2 1/4 tsp ginger & garlic
* 1 tbsp raisins or sultanas
* 1 tsp salt
* 2 tbsp coconut (from the raw coconut jar in the oil cupboard)
* 1/2 tub sour cream (optional)


Fry onions in ghee.
Once soft, add all the ingredients marked with a *.
Then add the lentils and boiling water.
Put lid on, cook on high, with dial on pressure cooker turned to 2.
Once up to pressure, red indicator pops up, turn heat down to lowest setting.
Cook on lowest setting for 6 mins.
Serve with hot chapatti or over rice.

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