Lentil and Chickpea Curry

Instructions

1. Step 1

   Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: saucepan, wooden spoon

2. Step 2

   Add the garlic and ginger, then cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook briefly over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Powder, 4.0 gr Garam Masala, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 3.0 gr Ground Turmeric

   Cookware: saucepan, wooden spoon

4. Step 4

   Add the crushed tomato and cook over medium heat until slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 400.0 gr Tomato

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the lentils, chickpeas, coconut milk, water, and salt. Bring to a boil over high heat.

   Ingredients used: 480.0 gr Chickpea, 400.0 ml Coconut Milk, 200.0 gr Red Lentil, 6.0 gr Salt, 500.0 ml Water

   Cookware: saucepan, wooden spoon

6. Step 6

   Reduce to low heat and simmer uncovered, stirring occasionally, until the lentils are tender and the curry is thick.

   Timer: 22 min (fixed)

   Cookware: saucepan, wooden spoon

7. Step 7

   Remove from the heat. Stir in the lemon juice and cilantro, then serve.

   Ingredients used: 8.0 gr Cilantro, 15.0 ml Lemon Juice

   Cookware: saucepan, wooden spoon