Lentil Curry

Ingredients

• Mb. of Lentils
• three or four onions
• a clove of garlic
• two green chillies
• 1 teaspoonful of ground turmeric
• a moderate quantity of salt
• 2oz. of butter
• two sliced onions

Method

1. 1

   Chop onions, garlic, and chillies, pound together.

2. 2

   Wash lentils, brown in a frying-pan, then combine with pounded mixture, turmeric, salt, and water.

3. 3

   Boil until tender, drain, add butter and fried onions, toss, and serve with rice.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 333. The excerpt below is the record exactly as published.

Lentil Curry. — (1) Chop three or four onions together with a clove of garlic and two green chillies, and pound them in a mortar. Wash Mb. of Lentils, picking them over care- fully to remove all impurities, put them in a frying-pan, toss about over the fire until browned, then put them into a saucepan with the pounded mixture, 1 teaspoonful of ground turmeric, a moderate quantity of salt, and cold water to cover, and boil until tender. When cooked, drain all the water from the Lentils, and add 2oz. of butter and two sliced onions

Cook this with the app: pantry check, scaling, and the assistant.